- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Looking for a redfish courtbouillon recipe. (Pics added)
Posted on 8/12/18 at 9:15 am
Posted on 8/12/18 at 9:15 am
What ya got? I haven’t cooked one of these in ages so looking for a recipe for guidance.
This post was edited on 8/12/18 at 12:38 pm
Posted on 8/12/18 at 9:18 am to Uncle JackD
From the recipe collection:
Kajungee's Fish Courtboullion
4 to 5 lbs catfish or redfish, filets
1 cup vegetable oil
1 cup flour
2 onions, diced
2 cup celery, diced
2 cup bell pepper, diced
1/4 cup garlic, minced
2 bay leaves
32 oz diced tomatoes in liquid
1 4 oz tomato paste
1 cup red wine
1-1/2 quarts fish stock, seafood stock or water
1/4 cup Worcestershire sauce
1/2 cup green onions, sliced
1/4 cup parsley, chopped
1 tsp salt
Black pepper
Red Pepper
Tabasco
1 lemon juiced
1. If you are lucky enough to have the bones of the fish, you should make a stock by boiling the fish bones with 1-2 quarts of water, 1 diced onion, 1 bay leaf and a few black peppercorns. Simmer the fish stock for 30 minutes, strain and use it in place of water
2. Make a dark brown roux then add onions, celery, bell pepper and garlic. Sauté until vegetables are wilted. Add tomatoes and tomato paste and blend well into the roux mixture.
3. Add stock and Worcestershire. Bring to a boil then reduce to simmer and cook for 30 minutes
4. Adding bay leaves, Tabasco and seasoning as needed.
5. Add Wine Green Onions, Parsley and Lemon juice, Add more water or stock if necessary.
6. Carefully add the fish filets, being careful not to break the fish. Cook 10 minutes or until fish is done, adjust seasonings if necessary. Turn off the fire and let sit covered for 5 minutes. Serve over rice.
Source: Kajungee
Kajungee's Fish Courtboullion
4 to 5 lbs catfish or redfish, filets
1 cup vegetable oil
1 cup flour
2 onions, diced
2 cup celery, diced
2 cup bell pepper, diced
1/4 cup garlic, minced
2 bay leaves
32 oz diced tomatoes in liquid
1 4 oz tomato paste
1 cup red wine
1-1/2 quarts fish stock, seafood stock or water
1/4 cup Worcestershire sauce
1/2 cup green onions, sliced
1/4 cup parsley, chopped
1 tsp salt
Black pepper
Red Pepper
Tabasco
1 lemon juiced
1. If you are lucky enough to have the bones of the fish, you should make a stock by boiling the fish bones with 1-2 quarts of water, 1 diced onion, 1 bay leaf and a few black peppercorns. Simmer the fish stock for 30 minutes, strain and use it in place of water
2. Make a dark brown roux then add onions, celery, bell pepper and garlic. Sauté until vegetables are wilted. Add tomatoes and tomato paste and blend well into the roux mixture.
3. Add stock and Worcestershire. Bring to a boil then reduce to simmer and cook for 30 minutes
4. Adding bay leaves, Tabasco and seasoning as needed.
5. Add Wine Green Onions, Parsley and Lemon juice, Add more water or stock if necessary.
6. Carefully add the fish filets, being careful not to break the fish. Cook 10 minutes or until fish is done, adjust seasonings if necessary. Turn off the fire and let sit covered for 5 minutes. Serve over rice.
Source: Kajungee
Posted on 8/12/18 at 11:35 am to Uncle JackD
Come get some spotted cat and cook dat, baw
Posted on 8/12/18 at 12:33 pm to Uncle JackD
Damn, that sounds good. I've got a pork roast on the stove, but now I'm thinking about the poor choices I've made and am filled with regerts.
Posted on 8/12/18 at 12:37 pm to TigerstuckinMS
Got this house smellin right
Finished product.
Turned out great. I think Kajun would be proud!!
Finished product.
Turned out great. I think Kajun would be proud!!
This post was edited on 8/12/18 at 2:39 pm
Posted on 8/12/18 at 1:18 pm to Uncle JackD
Looks great man...good job on that roux
Posted on 8/12/18 at 2:49 pm to TigerstuckinMS
It was great. I think I’d hold off on the wine next time though .. or start off with 1/2 cup.
Posted on 8/12/18 at 4:32 pm to t00f
You know, if you really think about it, that recipe is really like Catfish Grillades.
Posted on 8/12/18 at 5:36 pm to Uncle JackD
That looks good. I use Redfish Grills recipe because I like mine a little thinner. If I don’t feel like making fish stock I use chicken broth. Works well with catfish.
Redfish Grill
Redfish Grill
Posted on 8/13/18 at 8:08 am to Martini
Try river roads cookbooks one and two
Posted on 8/13/18 at 8:11 am to Uncle JackD
looks good, any restaurant i cant try that at?
Posted on 8/13/18 at 11:36 am to Uncle JackD
Frank Davis had a recipe that I did several times. You can look it up on the internet I suppose. My whole family loved it--even the kids who didn't really care for fish.
Posted on 8/13/18 at 9:41 pm to Boo Krewe
Cochon has a catfish courtbouillon
Posted on 8/13/18 at 9:46 pm to Uncle JackD
Never had a courtboullion that thick. I’d eat it.
Popular
Back to top
Follow TigerDroppings for LSU Football News