Ella Brennan’s Redfish Courtbouillon

9m
Prep Time
60m
Cook Time
1h 9m
Ready In


"Snapper or bass"

Original is 8 servings

Nutritional

  • Serving Size: 1 (325 g)
  • Calories 214.3
  • Total Fat - 15.1 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 1.2 mg
  • Sodium - 788.2 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 4.4 g
  • Sugars - 5.1 g
  • Protein - 5.3 g
  • Calcium - 51.3 mg
  • Iron - 1.8 mg
  • Vitamin C - 54.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large pot heat oil. Sauté next five ingredients.

Step 2

Stir in bay leaves, thyme, tomatoes, pepper, salt, cayenne pepper and paprika. Simmer 5 minutes more.

Step 3

Stir in stock and cook slowly 25 to 30 minutes.

Step 4

While this is cooking, lightly coat redfish with seasoned flour and sear on both sides on hot grill.

Step 5

Lower heat and continue cooking fish until almost done. Remove from heat and keep fish warm.

Step 6

When first mixture has cooked for approximately 30 minutes, stir in lemon juice and Burgundy, then add the fish and cook slowly 10 to 12 minutes more.

Step 7

Add lemon slices and serve.

Step 8

Good with hot fluffy rice.

Tips


No special items needed.

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