Court Bouillon Of Redfish

Court Bouillon Of Redfish

By Chef K.T. Murphy


avocado cooked delicious dish
Photo by Dana Tentis on

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
Cooked rice


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.

Chef Murph




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.