Creole Courtbouillon of Redfish

by | Jul 13, 2015 | Fish Recipes, Recipes | 0 comments

For redfish, you can substitute any rockfish, snapper, or perch.

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Creole Courtbouillon of Redfish
Ingredients
  • 1 6- pound redfish
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 large onions sliced
  • 1 14- ounce can chopped tomatoes
  • 2 bay leaves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt or to taste
  • 4 green bell peppers chopped
  • 4 green onions white and green parts sliced
  • 2 cloves garlic crushed
  • 1 cup water
  • 2 slices lemon
  • 2 teaspoons minced parsley
  • 1 cup red wine
Instructions
  1. Slice the redfish across the backbone in 3-inch wide slices.
  2. Make a dark roux with the butter and flour. Add in the sliced onion, and cook until tender. Stir in the tomatoes, and cook for 5 minutes.
  3. Stir in the spices, herbs, peppers, green onions, garlic, water, and lemon slices. Simmer for 30 minutes.
  4. Add in the fish, and cook for another 20 minutes. Add in the wine, bring to a boil, and serve hot.
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