Frank's Recipes! Redfish Courtboullion

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Redfish Courtboullion

Number of Servings: 2

1/2 lb unsalted butter
1 cup all purpose flour
1 can tomato paste, 6 oz.
1 cup green onion, sliced
4 med onions, diced
2 med bell peppers, diced
2 ribs celery, diced
1/2 cup parsley, minced
5 garlic cloves, minced
1 can tomato sauce, 8 oz. can
4 cup fish stock, or water
4 tablespoon Prudhomme's Seafood Magic
3 bay leaves
2 lemons, quartered
3/4 cup chardonnay (opt.)
1/4 tsp cayenne pepper
1 tablespoon worcesterhire sauce
3 dash hot pepper sauce
1 redfish, 6-8 lbs, filleted, 1/4 inch pieces

Fish stock: place bones in large stock pot. Cover with 3 quarts cold water. Simmer until liquid is reduced by half. Strain stock and discard bones.

In a heavy sauce pot, melt butter over medium heat. Add flour to make roux, cook until golden brown. Add tomato paste and continue to stir until paste turns brown (4 minutes). (NOTE: if roux burns, discard it, wash pot and start over again). Add tomato paste and continue to stir until paste turns brown (4 minutes). Add onions, bell peppers and celery. Cook until vegetables start to wilt. Add all remaining ingredients except fish. Simmer for 30 minutes. Add diced fish. Simmer an additional 12 minutes. Remove and discard bay leaves and lemon. Add remaining stock to reach desired consistency. Serve over rice.

Serves 2-4

Chef Troy Brocato
Prudhomme's Cajun Cafe
Carencro LA