CREOLE REDFISH COURT-BOUILLON

Creole Redfish Court-bouillon image

Provided by @MakeItYours

Number Of Ingredients 21

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

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