I have been told that my father-in-law was a good cook. I keep hearing about him cooking Redfish Courtbouillon. No one knows what happened to the recipe. So, to honor Wesley Anderson, here is a recipe for Redfish Courtbouillon.
Red Fish Courtbouillon
2 ½ pounds Red fish fillets cut into chunks 2-3 inches wide
¼ cup Flour
¼ cup Butter
2 teaspoons Green Onions chopped
2 cups Onion finely chopped
½ cup Celery finely chopped
1 Green Bell Pepper finely chopped
1 large can tomatoes drained reserving the liquid
3 cloves Garlic minced
2 Bay leaves
½ teaspoon Marjoram
¼ teaspoon Basil
Salt and Pepper to taste
¼ teaspoon Thyme
1 teaspoon Crystal hot sauce
1 teaspoon Worcestershire sauce
2 cups Seafood Stock or Chicken Broth
Hot cooked Rice
In a heavy pot on medium-low, heat butter. Add flour and cook for 10 minutes or golden brown, stirring constantly. Reduce the heat and stir in the onions, celery and bell peppers. Cook until the vegetables are soft, stirring often. Add the tomatoes and cook five minute. Stir in dry seasonings, Worcestershire sauce and hot sauce. Slowly stir in one cup of the reserved tomato liquid and stock. Simmer for five minutes. Add redfish and adjust seasonings. Cover and simmer about 30 minutes or until the fish is cooked. Serve over hot rice.
Enjoy!
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