Maggie’s Redfish Courtbouillon

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I love this rich, roux based tomato sauce with fish stock. This is definitely one of my favorite Creole recipes. To achieve the complexity of flavors, you must go to your local seafood market and ask for fish bones and heads. Not for the faint of heart! This will give you the depth of flavors you need to make the perfect courtbouillon.



21/2 pounds redfish or snapper fillets

5 tablespoons flour

5 tablespoons oil

2 cups chopped onions

1 cup chopped celery

¾ cup chopped bell pepper

3 cloves garlic, minced

½ cup chopped green onions

½ cup chopped parsley

1 cup white or red wine

3 cups canned or fresh tomatoes

2 cups fish or shrimp stock

½ small can tomato paste

2 teaspoons salt

½ teaspoons pepper

4 bay leaves

½ teaspoons thyme

2 tablespoons lemon juice and thinly sliced lemons for garnish

Hot sauce or cayenne to taste

Pinch of allspice


Combine flour and oil in heavy Dutch oven, and cook roux until dark brown. Add chopped vegetables, and cook about 10 minutes until soft. Mix in tomatoes and tomato paste. Cook stirring constantly for 10-15 minutes. Add fish stock, wine, parsley, green onions, lemon juice, bay, thyme, salt, pepper and cayenne or hot sauce. Simmer about 45 minutes until reduced. Adjust seasonings. Add fish, and simmer until fish is flaky. Serve over rice and garnish with lemon slices and chopped green onions.



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