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Started By
Message
Redfish Court-bouillon
Posted on 11/9/09 at 3:36 pm
Posted on 11/9/09 at 3:36 pm
Anyone got a good recipe? I've got loads of fillets I need to cook every which way possible.
2
Posted on 11/9/09 at 4:46 pm to Woody
I make it about once a month with catfish. I'm sure it works with Redfish. Get a big pot, preferably cast iron.
Make a roux...medium darkness, like mahogany.
When the roux is done add veggies:
a large chopped onion or 2 medium sized
2 or 3 stalks of chopped celery
chopped green onions
a chopped red bell pepper
lots of garlic..I use 1/4 cup of minced.
Let that stuff sizzle while stirring.
Fish...cut it into bite size pieces and set aside. You don't want to overcook fish.
Liquid/Stock... I use shrimp stock from previous boilings. I've also used chicken stock with good results. Tomato sauce is key. Add one can first to check for thickness.
After liquid incorporates with veggies, add fish and cover...lower heat and let simmer. Don't forget to stir frequently. After 15 minutes of simmering check for taste.
This is when I add cayenne, herbs to taste and add another can of tomato sauce if needed. Goes great with French Bread.
Make a roux...medium darkness, like mahogany.
When the roux is done add veggies:
a large chopped onion or 2 medium sized
2 or 3 stalks of chopped celery
chopped green onions
a chopped red bell pepper
lots of garlic..I use 1/4 cup of minced.
Let that stuff sizzle while stirring.
Fish...cut it into bite size pieces and set aside. You don't want to overcook fish.
Liquid/Stock... I use shrimp stock from previous boilings. I've also used chicken stock with good results. Tomato sauce is key. Add one can first to check for thickness.
After liquid incorporates with veggies, add fish and cover...lower heat and let simmer. Don't forget to stir frequently. After 15 minutes of simmering check for taste.
This is when I add cayenne, herbs to taste and add another can of tomato sauce if needed. Goes great with French Bread.
Posted on 11/9/09 at 4:48 pm to Zach
quote:
lots of garlic..I use 1/4 cup of minced.
damn
Posted on 11/9/09 at 5:25 pm to Powerman
Remember, this is not dry fresh garlic. I use the minced in a jar of liquid. Ya gotta use a lot.
Posted on 11/9/09 at 6:10 pm to Woody
2 pounds Red fish, fillet and cut into strips
1 1/2 pounds large shrimp, peeled
3 cups seafood stock
2 large onions, chopped
2 ribs celery, chopped
1 large bell pepper, chopped
1 large jalapeno, chopped
1 12 oz can tomato paste
3 cans rotel tomatoes
1 cup green onion, chopped
3 tablespoons parsley, chopped
3 tablespoons dark brown sugar
3 large lemon slice
3 large bay leaf
1 teaspoon thyme leaves
4 cloves garlic, minced
1/2 stick butter
1/4 cup vegetable oil
1/4 cup flour
salt and pepper
tabasco sauce
1. Make a roux with flour and oil till med brown. Add onions, celery, peppers, garlic, and spices and saute till tender. Add tomato paste, rotel tomatoes, stock, sugar, and lemon. Simmer about 2 hours stirring often and adjusting salt and tabasco. Add fish, shrimp, parsley, and green onions. Bring back to strong simmer and turn off heat. Shrimp should be pink. DO NOT OVERCOOK...
2. Serve with rice and or potato salad. Lots of warm french bread.
1 1/2 pounds large shrimp, peeled
3 cups seafood stock
2 large onions, chopped
2 ribs celery, chopped
1 large bell pepper, chopped
1 large jalapeno, chopped
1 12 oz can tomato paste
3 cans rotel tomatoes
1 cup green onion, chopped
3 tablespoons parsley, chopped
3 tablespoons dark brown sugar
3 large lemon slice
3 large bay leaf
1 teaspoon thyme leaves
4 cloves garlic, minced
1/2 stick butter
1/4 cup vegetable oil
1/4 cup flour
salt and pepper
tabasco sauce
1. Make a roux with flour and oil till med brown. Add onions, celery, peppers, garlic, and spices and saute till tender. Add tomato paste, rotel tomatoes, stock, sugar, and lemon. Simmer about 2 hours stirring often and adjusting salt and tabasco. Add fish, shrimp, parsley, and green onions. Bring back to strong simmer and turn off heat. Shrimp should be pink. DO NOT OVERCOOK...
2. Serve with rice and or potato salad. Lots of warm french bread.
Posted on 11/9/09 at 6:18 pm to tavolatim
Tim, when do you add butter? after this fish to give the sauce some body? mixed with oil for the Roux??
Posted on 11/9/09 at 6:22 pm to Tigerpaw123
quote:
after this fish to give the sauce some body
the butter will burn the roux.
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