Court Bouillon Of Redfish
By Chef K.T. Murphy
1 redfish or red snapper(6lb)
1/4 cup butter or salad oil
1/4 cup flour,all-purpose
2 cup onion,chopped
1/2 cup green bell pepper,chopped
1/2 cup celery,chopped
1 can tomatoes,drained/reserved
2 tablespoon parsley,chopped
2 garlic cloves,sliced
2 bay leaves
1/4 teaspoon marjoram
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon hot pepper sauce
1 teaspoon worcestershire sauce
2 cup water,hot
1/2 cup white wine
Clean fish and remove head and tail; cut across backbone into slices 2 to 3 inches wide.
In Dutch oven, heat butter, then stir in flour until smooth; cook 10 minutes until brown, stirring constantly.
Reduce heat; stir in onion, bell pepper and celery. Cook vegetables until soft, stirring often.
Add tomatoes and cook 5 minutes, then stir in herbs and seasonings.
Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5 minutes.
Add fish slices and adjust seasonings; cover and simmer 30 minutes.
Transfer fish slices to platter and remove bones; return fish to “court bouillon.”
Add wine; cover, bring to a boil, then serve immediately in soup plates with hot rice.
All the best, Good Food makes For Better Decisions.