REDFISH COURTBOUILLON (COURT BOUILLON)
Court Bouillon (pronounced KOO-be-yawn, almost dropping the n sound) in classical French cooking refers to a poaching liquid flavored with onions, celery, carrots, etc. The Courtbouillon of Cajun and Creole country is a rich tomato sauce "stew" revered here for many centuries. In Italian cooking it's similar to a chunky Marinara...
Provided by Donna Graffagnino
Categories Seafood
Time 3h30m
Number Of Ingredients 21
Steps:
- 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 1 tbsp of black peppercorns.
- 2. In large heavy dutch oven, over medium heat make a roux from 3/4 C. vegetable oil and 1 C. flour, stirring constantly until medium brown. Don't cook too fast or it will burn.
- 3. Add onions, celery, and bell pepper and sauté 3-5 minutes or until vegetables are wilted. This will cause the roux to seize up; it's supposed to do that. Add garlic and sauté a few minutes more.
- 4. Turn heat to low and add tomatoes and V-8 to the vegetable mixture and saute for 5 minutes, stirring frequently.
- 5. Add stock, wine, Worcestershire, hot sauce, basil and thyme; simmer for 2 hours - the longer the better, stirring frequently. (Put a splatter screen or lid over sauce to keep sauce from spattering all over your stove, counter tops, etc.) If necessary add more stock, a little at a time, to keep it from getting to thick.
- 6. Season to taste with salt and pepper then add parsley, simmer 5 minutes. If you like your sauce chunky proceed to next step. If you prefer a smoother sauce, use an immersion blender to puree the sauce until it reaches the desired consistency. Be careful not to splatter the red gravy. This will cause the sauce to thicken so add more stock or water as needed.
- 7. Bring the sauce up to a good boil, add the fish fillets, pushing them down into the sauce, being careful not to break the fish, cover with solid lid, and put into a 350 degree oven for 15-20 minutes. If you prefer to finish it on the stove top, after adding the fish, cover with a solid lid and turn the heat off.
- 8. Don't Peek! Let sit for 20-25 minutes, depending on the size and thickness of the fish. When fish are flaky and no longer opaque taste sauce and adjust seasonings if necessary.
- 9. Garnish with green onions, fresh basil, and lemon wedges. Serve over white rice with garlic french bread. *Options: Add 1 lb peeled shrimp. This sauce is good with any type Snapper or Flounder
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Charlton-Jon Bezuidenhout
c_bezuidenhout80@hotmail.frI've made this recipe several times and it's always a hit with my family and friends.
Tdgljhigiho Cydjhlkl
c_t@yahoo.comThis is my new go-to recipe for redfish. It's so easy to make and the flavors are amazing.
Md Santo
m.santo50@gmail.comThe only thing I would change about this recipe is the amount of salt. I found it to be a bit too salty for my taste.
Froggo Pad99
f-p@hotmail.comThis was a great recipe for a beginner cook. It was easy to follow and the end result was delicious.
Troy Newke
newke61@hotmail.comThis recipe was a bit too complicated for me, but the end result was worth it. The fish was cooked perfectly and the sauce was amazing.
Shaymaa Mahdy
shaymaa-mahdy70@gmail.comI'm not sure what I did wrong, but my sauce turned out watery.
mozam imran
imran@hotmail.comThis is a great recipe for a special occasion. The fish was elegant and the sauce was so rich and flavorful.
Asru Shill
shill.asru@yahoo.comI've never had redfish before, but I'm glad I tried this recipe. The fish was delicious and the sauce was perfect.
Byjed Byjed
b21@hotmail.comThis recipe was a hit at my dinner party. Everyone raved about the fish and the sauce.
Aisha azumi
aisha_a@gmail.comThe sauce was a bit too bland for my taste.
Camilo Bautista
cbautista7@yahoo.comThis was a great recipe for a weeknight meal. It was easy to make and the whole family loved it.
Gio Vazquez
g.vazquez28@hotmail.comI'm not a big fan of fish, but this recipe changed my mind. The fish was cooked perfectly and the sauce was delicious.
Wyoma K Webb
wyoma_k@yahoo.comThis recipe is a keeper! The fish was tender and moist, and the sauce was flavorful and well-balanced. I will definitely be making this again.
Kamree Allen
allenkamree60@hotmail.frThe sauce was a bit too spicy for my taste, but the fish was cooked perfectly.
Vhuhwavho Moshia
moshia@yahoo.comThis was my first time making redfish courtbouillon and it was a success! The fish was flaky and the sauce was rich and flavorful. I will definitely be making this again.
Charlene Jessica
j_c70@gmail.comI've made this recipe several times and it always turns out great. It's a simple dish to make, but the flavors are amazing.
Craig Ruff
c@hotmail.comThis recipe was absolutely delicious! The fish was cooked perfectly and the sauce was so flavorful. I will definitely be making this again.