REDFISH COURTBOUILLON

Redfish Courtbouillon image

This is a classic Cajun dish - a rich and spicy fish stew that's served over rice. Courtbouillon is pronounced "coo-bee-on" here in south Louisiana.

Provided by Melissa Spangler

Categories Stew

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

6 lbs redfish fillets
4 tablespoons butter
4 tablespoons flour
1 1/2 cups onions, chopped
2 green onions, chopped
1/2 bell pepper, chopped
3 cloves garlic, chopped
1 (14 ounce) can tomato sauce
3 tablespoons chopped parsley
2 bay leaves
1/4 teaspoon thyme
2 teaspoons salt
1/4 teaspoon pepper
3 -4 cups hot water

Steps:

Cut the fillet in 2" cross sections and set aside.
Melt butter in dutch oven, then add flour and stir until brown.
Add vegetables and saute until soft.
Add tomato sauce and cook for 15 minutes.
Add parsley, bay leaves, thyme and gradually stir in hot water.
Cover and cook for 30 minutes.
Drop fish in and cook another 30 minutes.
Serve over hot rice.

Nutrition Facts : Calories 498.8, Fat 22.7, SaturatedFat 7.5, Cholesterol 232.9, Sodium 1154.8, Carbohydrate 9.6, Fiber 1.7, Sugar 3.7, Protein 61.4

*** Explore more Redfish Courtbouillon Recipes »

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