Redfish Court Bouillon Recipe
Ingredients
| Red fish - 1 (4-pound) | ||
| Water | 2 Quart | |
| Vegetable oil | 3/4 Cup (16 tbs) | |
| All-purpose flour - 1 cup | ||
| Medium onions - 2 , chopped | ||
| Celery - 4 stalks , chopped | ||
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Tomatoes - 2 (16-ounce) cans , undrained and chopped | ||
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Green onions | 1/2 Cup (16 tbs), chopped | |
| Lemon rind - 3 tablespoons, grated | ||
| Bay leaves | 2 | |
| Dried thyme | 1 Teaspoon | |
| Salt - 1 to 1 1/2 teaspoons | ||
| Ground allspice | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Pepper red | 1/2 Teaspoon | |
| Whole Cloves | 4 | |
| Hot cooked rice | ||
Directions
GETTING READY
1 Fillet the fish and reserve the head and bones.
2 Cut the fillets into 3- x 2-inch pieces.
3 Place in the refrigerator.
MAKING
4 In a large Dutch Oven, add the head, bones, and 2 quarts water.
5 Bring to a boil.
6 Cover and lower the heat.
7 Simmer for 1 hour.
8 Using a cheesecloth, strain the stock.
9 Repeat the procedure, if required.
10 Keep aside about 1 quart stock.
11 Remove and discard the head and bones.
12 In a large Dutch oven, heat the oil.
13 Add in the flour, and cook stirring constantly, over medium heat for 10 minutes.
14 Cook until the roux is light brown in color.
15 Add in the onion, celery, and green pepper.
16 Cook for another 15 minutes, stirring occasionally.
17 Add in the reserved fish stock along with the next 11 ingredients.
18 Gradually bring to a boil.
19 Cover and lower the heat.
21 Simmer for 1 hour, stirring occasionally.
22 Add in the fish.
23 Cover and simmer for another 30 minutes, stirring occasionally.
SERVING
24 Excellent served over hot cooked rice.
25 Sprinkle each serving with parsley and green onions (optional)
1 Fillet the fish and reserve the head and bones.
2 Cut the fillets into 3- x 2-inch pieces.
3 Place in the refrigerator.
MAKING
4 In a large Dutch Oven, add the head, bones, and 2 quarts water.
5 Bring to a boil.
6 Cover and lower the heat.
7 Simmer for 1 hour.
8 Using a cheesecloth, strain the stock.
9 Repeat the procedure, if required.
10 Keep aside about 1 quart stock.
11 Remove and discard the head and bones.
12 In a large Dutch oven, heat the oil.
13 Add in the flour, and cook stirring constantly, over medium heat for 10 minutes.
14 Cook until the roux is light brown in color.
15 Add in the onion, celery, and green pepper.
16 Cook for another 15 minutes, stirring occasionally.
17 Add in the reserved fish stock along with the next 11 ingredients.
18 Gradually bring to a boil.
19 Cover and lower the heat.
21 Simmer for 1 hour, stirring occasionally.
22 Add in the fish.
23 Cover and simmer for another 30 minutes, stirring occasionally.
SERVING
24 Excellent served over hot cooked rice.
25 Sprinkle each serving with parsley and green onions (optional)
Chef
