Ella Brennan’s Redfish Courtbouillon
Recipe: #21016
September 20, 2015
Categories: Snapper, Copycat or Clone Recipes, Fathers Day, Sunday Dinner, High Protein, No Eggs, Non-Dairy, Wine, Spicy, more
"Snapper or bass"
Ingredients
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.