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Redfish Courtbouillon
1/2 cup cooking oil
5 tbls of all-purpose flour
2 large onions chopped
1/4 c large bellpeppers chopped
3 whole cloves of garlic peeled and minced
6 ounces of tomato paste
3 stalks of celery, chopped
1/2 c chopped green onion
1/4 c chopped fresh parsley
6 ounces of tomato paste
salt and red pepper to taste
1/4 c olive oil
1 tbls italian seasoning
1 tbls sugar
1 c seafood stock
2 lbs of fresh redfish fillets, cut in pieces
-In a large saucepot, heat oil on medium-high heat. Add flour and stir until the consistency of the flour and oil mixture is like wet sand. Lower heat and stir constantly, cooking until you have a medium-bron roux.
-Add onion, garlic and celery and saute until cooked about 5 minutes
-Add bellpepper, green onion and parsley. Continue to saute until vegetables soften, about five minutes.
-Add tomoato paste, tomato sauce, olive oil, Italian seasonings, and sugar. Continue to brown and stir constantly. Cook until oil forms a skin on the top, about 10 minutes.
-Add stock and spicy tomatoes and simmer on low hear for about two hours. (the longer you simmer the better it will taste) Add stock and water as needed.
-Add redfish and continue to simmer for about 20 minutes or until the fish is cooked. Do not stir or you will break up your fish.
-Serve over rice
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