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Courtbouillon Of Redfish
***** NONE ***** 1 Redfish or red snapper(6lb) 1/4 c Butter or salad oil 1/4 c Flour,all-purpose 2 c Onion,chopped 1/2 c Green bell pepper,chopped 1/2 c Celery,chopped 1 cn Tomatoes,drained/reserved 2 tb Parsley,chopped 2 Garlic cloves,sliced 2 Bay leaves 1/4 ts Marjoram 1/4 ts Oregano 1/4 ts Basil 1/4 ts Thyme 1 ts Hot pepper sauce 1 ts Worcestershire sauce 2 c Water,hot 1/2 c White wine Hot cooked rice 1. Clean fish and remove head and tail; cut across backbone into slices 2 to 3 inches wide. 2. In Dutch oven, heat butter, then stir in flour until smooth; cook 10 minutes until brown, stirring constantly. 3. Reduce heat; stir in onion, bell pepper and celery. 4. Cook vegetables until soft, stirring often. 5. Add tomatoes and cook 5 minutes, then stir in herbs and seasonings. 6. Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5 minutes. 7. Add fish slices and adjust seasonings; cover and simmer 30 minutes. 8. Transfer fish slices to platter and remove bones; return fish to "courtbouillon." 9. Add wine; cover, bring to a boil, then serve immediately in soup plates with hot rice. |
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