Ella Brennan’s Redfish Courtbouillon
Created by dienia b on September 20, 2015
- Servings: 8
- Prep Time: 9m
- Cook Time: 60m
- Recipe #21016
Ingredients
- 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
How to Make
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Step 1: In a large pot heat oil. Sauté next five ingredients.
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Step 2: Stir in bay leaves, thyme, tomatoes, pepper, salt, cayenne pepper and paprika. Simmer 5 minutes more.
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Step 3: Stir in stock and cook slowly 25 to 30 minutes.
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Step 4: While this is cooking, lightly coat redfish with seasoned flour and sear on both sides on hot grill.
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Step 5: Lower heat and continue cooking fish until almost done. Remove from heat and keep fish warm.
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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.
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Step 7: Add lemon slices and serve.
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Step 8: Good with hot fluffy rice.
Nutritional Facts
- 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