CREOLE REDFISH COURT-BOUILLON
Recently featured on Emeril's Florida: Cool Places and a Fishing Trip. You can serve the fish in whole fillets over the rice and court bouillon, or you can simmer the grilled fillets in the sauce and serve like a fish stew. Either way you have a winner!
Provided by @MakeItYours
Number Of Ingredients 21
Steps:
- 1/2 cup vegetable oil 3/4 cup all-purpose flour 1 cup chopped yellow onions 1/2 cup chopped green bell pepper 1/2 cup chopped celery 1 tablespoon minced garlic 1 bay leaf 2 tablespoons tomato paste 1/2 cup dry sherry 5 cups fish stock or shrimp stock 1 (14.5-ounce) can diced tomatoes with their juices 1 teaspoon sugar 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 6 redfish or trout fillets (each about 6 ounces), cut in 1/2 on the diagonal 2 tablespoons olive oil as needed 2 teaspoons Emeril's Original Essence, or other Creole seasoning 4 tablespoons unsalted butter 3 cups cooked long-grain white rice, for servings Chopped fresh parsley leaves or green onion for serving
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