Redfish Courtbouillon – Pronounced "Kubeon"
Stefan Speligene • December 21, 2015
Ingredients:
- 2 pounds redfish, filets
- 1/2 cup vegetable oil
- 1/2 cup flour
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 1/4 cup garlic, minced
- 1 (16-ounce) can diced tomatoes in liquid
- 2 quarts water
- 1/4 cup Worcestershire sauce
- 1/2 cup green onions, sliced
- 1/4 cup parsley, chopped
- 1 tsp salt
- black pepper
- Cajun Seasoning to taste
- 3 lemon slices
Directions:
- Slice the fish filets into 1 1/2-inch thick pieces
- In a 7-quart cast iron Dutch oven, heat oil over medium-high heat
- Add flour and, using a wire whisk, stir until dark brown roux is achieved
- Add onions, celery, bell pepper and garlic
- Sauté 3-5 minutes or until vegetables are wilted
- Add tomatoes and blend well into the roux mixture
- Add water or fish stock and Worcestershire
- Bring to a rolling boil, reduce to simmer and cook for 30 minutes, adding water or stock as necessary to retain volume and consistency
- Add green onions and parsley
- Season to taste using salt and pepper
- Add the fish filets and lemon slices, being careful not to break the fish as they simmer in the stock
- Cook 5-10 minutes
- When fish is done, adjust seasonings if necessary
- Serve the rich sauce over bowls of steamed white rice.
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