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Posted by
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Redfish/Catfish Courtbouillion Recipe
Posted by Lee4heisman on 9/24/16 at 7:25 pm00
I have about 5 pounds of redfish and catfish filets. Anyone have a good courtbouillon recipe?
re: Redfish/Catfish Courtbouillion RecipePosted by jmh5724 on 9/25/16 at 12:43 am to Lee4heisman
First you make a roux...
I don't have a recipe written down but normally make a small 1c roux and cook to the color of an old penny.
Add a couple chopped onions, celery, bell pepper and cook down. I like to throw a couple pieces of fish in the roux too and let it just break up.
You can make your own stock if you kept the bones and heads.
Add some diced tomatoes to your roux and cook down for a few minutes. Add your stock or water and bring to a simmer and let go for about 30 minutes.
Turn the heat to low and add your fish, don't stir too much are they will break up. Allow a few minutes for fish to cook. Throw in some green onion. Lemon slices and olives are optional at this point(I'm not a big fan of olives).
5lbs is a lot of fish and it can be over powering if you put too much. May have to make a pretty big pot if you plan on using all of it.
I don't have a recipe written down but normally make a small 1c roux and cook to the color of an old penny.
Add a couple chopped onions, celery, bell pepper and cook down. I like to throw a couple pieces of fish in the roux too and let it just break up.
You can make your own stock if you kept the bones and heads.
Add some diced tomatoes to your roux and cook down for a few minutes. Add your stock or water and bring to a simmer and let go for about 30 minutes.
Turn the heat to low and add your fish, don't stir too much are they will break up. Allow a few minutes for fish to cook. Throw in some green onion. Lemon slices and olives are optional at this point(I'm not a big fan of olives).
5lbs is a lot of fish and it can be over powering if you put too much. May have to make a pretty big pot if you plan on using all of it.
This post was edited on 9/25 at 6:48 am
re: Redfish/Catfish Courtbouillion RecipePosted by Gris Gris on 9/25/16 at 1:58 am to Lee4heisman
Check the recipe book in the recipe thread above.
Redfish Grill
I make this one because it is quick and it is lighter than most which for this I prefer. If no fish stock use chicken stock and if no fresh tomatoe use a good canned.
Let us know how it comes out.
I make this one because it is quick and it is lighter than most which for this I prefer. If no fish stock use chicken stock and if no fresh tomatoe use a good canned.
Let us know how it comes out.
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