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Ella Brennan’s Redfish Courtbouillon

Here's how you make Ella Brennan’s Redfish Courtbouillon
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  • Servings: 8
  • Prep: 9m
  • Cook: 60m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1/2 cup oil (vegetable oil)
  • 1 cup chopped celery
  • 2 cups chopped green pepper
  • 1 3/4 cups chopped white onion
  • 1 cup finely chopped shallots
  • 2 tablespoons minced garlic
  • 4 bay leaves
  • 1 teaspoon thyme
  • 9 1/2 ounces whole tomatoes (canned, 3 cups whole)
  • 1/2 teaspoon black pepper
  • 2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons paprika
  • 4 cups fish stock
  • 3 tablespoons all-purpose flour (seasoned)
  • 3 tablespoons lemon juice
  • 3/4 cup wine (Burgundy)
  • 4 pound redfish (clean and filet fish, using bones, skin and head for making stock)
  • 1 lemon, slice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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