Fish courtbouillion

[Gerald]

*** is courtbouillon ?

This is for Jordan........I copied this from another web site.

FISH COURTBOUILLION



Ingredients

3lbs redfish or catfish filets or lemon fish
1 can mushrooms
3/4 cup cooking oil
2 tablespoons Savoie's roux or Tony's roux mix
3 med onions, salt, black pepper, garlic powder (or Tony's Seasoning)
hot sauce
1 bell pepper
3 celery stalks
1 lemon
1 bunch green onions
1/4 bunch parsley
3 med cans tomato sauce
1 can Rotel tomatoes

Cooking

Cut fish in bite-size pieces and season with salt, pepper and garlic powder (or Tony's), hot sauce and juice from 1/2 a lemon.
Refrigerate 2-3 hours.
Chop onions and celery very fine and sauté in cooking oil in a heavy metal 8-10 quart pot, until tender.
Put tomato sauce, Rotel and mushrooms in pot, with enough water to fill pot 1/3 full.
Bring pot to a boil and reduce heat to a simmer.
Chop up bell pepper, green onions and parsley and put in pot.
Put roux in pot and mix thoroughly until roux is dissolved.
Cut up remaining 1/2 lemon into thin slices and put in pot.
By this time, the color of the sauce should be a rich, reddish brown, and should be thin and not too thick.
More water or roux can be added to reach desired consistency.

Place fish in pot and simmer for 15 minutes. Do not stir the pot or over-cook the fish. You don't want the fish to break up.

Serve over steamed rice.

[Jordan]

Thanks Gerald. I'm gonna try this !

[Gerald]

After reading the recipe again, 3/4 cup of oil sounds like a lot of oil.

I checked another recipe, and it called for 3 Table spoons of oil....this amount seems more reasonable.

Also, any time I cook something with "tomato" in it.......I add some sugar. Maybe ~ 1/8 to 1/4 cup for this recipe. This "cuts" the acid taste of the tomatoes. Also, when cooking with Celery, I find adding a little sugar helps the flavor.

[LaAngler]

you can also use a little V8 and louisiana hot sauce

serve with some green beans and garlic bread, bread pudding for desert

[LaAngler]

here is one sent to me couple years ago...

OK, Redfish Courtboullion recipe.

Let's make this for about 6-8 people, OK

In a large pot, add a whole package of "Seasoning Mix" and about a pound of
smoked sausage cut in quarter bits along with about 3 heaping tablespoons of
minced garlic and sauté until the vegetables are becoming clear.
To this, add 3 large, family sized cans of tomato soup(Campbells). I also
add to this mix about 1 8oz. bottle of either Tiger Sauce or the equivalent
of Mae Ploy Vietnamese sweet chili sauce. I also add about 1/2 cup of
Taylor Crème Sherry along with 2 of the soup cans with hot water and bring
to a very slow roll boil stirring frequently to keep from sticking to the
bottom of the pot, adding about 1/2 cup of lemon juice and a tablespoon of
sugar(or equivalent of Sweet&Low).
That is pretty much the major recipe I use, and when I think it has cooked
enough, I usually let it cool and put the whole pot in the fridge over-night
without any meat.
When I am ready to serve the Courtboullion, I will have at least a pound of
fresh peeled shrimp and at least two pounds of filleted and trimmed redfish
cut in 1/2" pieces that I will add when it is back to a slow roll. Continue
cooking on medium high until your garlic bread is ready in the oven(about 10
minutes).
Serve over rice

I do not share this easy recipe often as most folks would think it would
take 12 to 15 hours to prepare such a wonderful tasting heavy soup as this
is. When, in fact, it only takes about 30 minutes..
OF course, Bruce, you don't have to set it up all night, but it sure is
better when you do! And remember to hide the soup cans!!

JLT

Capt. John L. Taylor

[monkeyman1]

ate redfish/shrimp/crab courtbouillion night before last. my half cajun wife can COOK!