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Courtbouillon of Redfish

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

Clean fish and remove head and tail; cut across backbone into slices 2 to 3 inches wide. In Dutch oven, heat butter, then stir in flour until smooth; cook 10 minutes until brown, stirring constantly. Reduce heat; stir in onion, bell pepper and celery. Cook vegetables until soft, stirring often. Add tomatoes and cook 5 minutes, then stir in herbs and seasonings. Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5 minutes. Add fish slices and adjust seasonings; cover and simmer 30 minutes. Transfer fish slices to platter and remove bones; return fish to "courtbouillon." Add wine; cover, bring to a boil, then serve immediately in soup plates with hot rice.

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