Looking for a redfish courtbouillon recipe. (Pics added)

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

Come get some spotted cat and cook dat, baw

Got this house smellin right




Finished product.

Turned out great. I think Kajun would be proud!!

Damn. Looks good.

You know, if you really think about it, that recipe is really like Catfish Grillades.

Try river roads cookbooks one and two

Looks great!

Cochon has a catfish courtbouillon