Redfish Courtbouillon II
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Thursday, 23 June 2011 00:08
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Stock 1 whole 2 ½ pound redfish fillet 1 bunch parsley, stems only Tops from bunch of celery ½ yellow onion, coarsely chopped ½ tsp black peppercorns Sauce ½ cup olive oil ¼ cup flour 2 medium yellow onions, coarsely chopped 2...

 

Stock

  • 1 whole 2 ½ pound redfish fillet
  • 1 bunch parsley, stems only
  • Tops from bunch of celery
  • ½ yellow onion, coarsely chopped
  • ½ tsp black peppercorns

Sauce

  • ½ cup olive oil
  • ¼ cup flour
  • 2 medium yellow onions, coarsely chopped
  • 2 rigs celery, chopped
  • ½ fennel bulb, chopped
  • 1 small red bell pepper, coarsely chopped
  • 2 cloves garlic, minced
  • 4 canned whole plum tomatoes, chopped
  • 2 medium fresh, ripe tomatoes, seeded and chopped
  • ½ cup juice from canned tomatoes
  • ½ cup dry white wine, preferably Sauvignon Blanc
  • 3 bay leaves
  • ½ tsp dried thyme
  • ¼ tsp allspice
  • ½ tsp Tony Chachere’s Seasoning Mix
  • Juice of 1 small lemon
  • 6 sprigs flat-leaf parsley, leaves only, chopped
  • 1 TBS Louisiana hot sauce
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 green onion tops, sliced for garnish

Stock

  1. Fillet fish and remove skin from fillets; place skinless fillets into covered container and set aside in refrigerator
  2. Place fish bones, heads, skins, and scraps into stockpot and cover with cold water; bring to boil, then dump water, saving all fish parts
  3. Refill pot with just enough water to barely cover fish parts
  4. Add all remaining ingredients and bring to a simmer; reduce heat to low and very gently simmer for at least 30 minutes, skimming foam that rises to top

Sauce

  1. Into a large, heavy Dutch oven, prepare a light roux by heating oil over medium-high heat until it shimmers; add flour and cook stirring constantly, until mixture barely begins to turn brown
  2. Add onions, celery, fennel, bell pepper, and garlic, reduce heat to medium and cook stirring constantly until vegetables are soft
  3. Add canned and fresh tomatoes, tomato juice, and wine; bring to a boil and cook, stirring occasionally, for about 2 minutes
  4. Add all of remaining ingredients except green onions
  5. Add 4 cups of fish stock, bring sauce to light boil, and simmer for about 15 minutes
  6. Cut redfish fillets into pieces about 1 ½” x 3”; place on top of sauce and season with salt and pepper; cover and bake at 375? for 20-25 minutes
  7. Serve in bowls with hot French bread; garnish with green onions

Serves 6-8

 

Last Updated on Wednesday, 06 July 2011 03:24