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Courtbouillon Of Redfish

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      Title: COURTBOUILLON OF REDFISH
 Categories: Creole, Fish, Seafood
      Yield: 6 Servings
 
      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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