Redfish Couvillion

[teknickcull]

Hey does anyone have a good couvillion recipe?

[nolafish]

do you mean courtbouillion. if so there is a recipe for it in last mouth louisiana sportsman. if you can not get it let me know and i will get you a copy.

[teknickcull]

yep - "court buillion" - i'll check the sportsman.

thanks!

[yak-aholic]

This one is pretty good. Or you can check Jon and Wesley's new book. I wish I could find the link to their site.

http://www.foodnetwork.com/recipes/emeril-live/creole-redfish-court-bouillon-recipe/index.html

[yak-aholic]

found it on the old forum... http://www.lacooknfish.net

[jallen355]

http://www.lacooknfish.net/

[tumbleweed]

This is my mother in laws recipe. She is a Cantrelle from parts unknown south of Houma. Her mother taught her this recipe and she gave this to me, I have made it several times and thouroughly enjoy the recipe. Allon Manger!!


Redfish Court Bouillon
2 lbs. of redfish filets, skin removed, sliced lengthwise into 1 inch wide pieces
1/2 c. flour
1/2 c. vegetable oil
2 onions, chopped
2 garlic cloves, chopped
2 green bell peppers, chopped
2 sprigs of thyme, chopped
2 ribs of celery, chopped
2 bayleaves 2 quarts of fish stock or seasonedwater 4 Creole large tomatoes,chopped 3 green onions, sliced
hot sauce to taste
Worcestershire sauce to taste
salt and pepper to taste

In a 10 quart cast iron pot make a brown roux with the flour and oil. Add onions, garlic, bell peppers, celery, bay leaves and thyme. Cook vegetables for four minutes. Add warm, to almost boiling, fish stock. Bring to a boil making sure all roux is incorporated into the fish stock. Cook Court Bouillon for thirty minutes. Season the mixture with salt and pepper. Lower temp to simmering, add green onions, tomatoes, hot sauce, Worcestershire and redfish. Cook for an additional fifteen minutes. Be careful when removing fish because it should be flaky. Place fish on bed of rice and top fish with the mixture. Enjoy.

[teknickcull]

thanks tumbleweed! now that's what i was looking for - somone's mamma's recipe! i may try it tonight.

[GreenWave]

Here's the one I use. It belongs to Tom Fitzmorris from "The Food Show" on WWL. Nobody's mamma involved, but it does taste delicious. You absolutely must make the fish stock. It takes a while, but it's worth it, and if you use a big red or 2 medium reds you will end up with way more than you need and you can freeze the rest.

Stock:

1 medium redfish, filleted, about 2 1/2 lbs.
1 bunch parsley, stems only
Tops of a bunch of celery
1/2 onion, cut up
1/2 tsp. black peppercorns


1/2 cup extra-virgin olive oil
1/4 cup flour
2 medium onions, chopped coarsely (about 1 1/2 cups)
2 ribs celery, chopped
1/2 fennel bulb, chopped
1 small, ripe red bell pepper, seeds and membranes removed, coarsely chopped
2 cloves garlic, chopped
4 whole canned plum tomatoes, chopped
1/2 cup of juice from canned tomatoes
2 medium fresh, ripe tomatoes, seeded and chopped
1/2 cup dry white wine (best: Sauvignon Blanc)
3 bay leaves
1/2 tsp. thyme
1/4 tsp. allspice
1 tsp. salt-free Creole seasoning
Juice of one small lemon, strained
6 sprigs flat-leaf parsley, leaves only, chopped
1 Tbs. Louisiana hot sauce
1 1/2 tsp. salt
2 green onions, green parts only, finely sliced


Preheat the oven to 375 degrees.

1. Put all the fish bones, heads, skins, and scraps into a stockpot and cover with cold water. Bring it to a boil, then dump the water, saving all the fish parts.

2. Refill the pot with just enough water to barely cover the fish parts. Add all the other stock ingredients, and bring to the lightest possible simmer, with bubbles breaking only occasionally. Hold the stock at that temperature, uncovered, for about 30 minutes. Skim off the scum.

3. In a large, stainless steel or enamel skillet (for which you have a cover, though you don't need it just now), heat the olive oil over medium-high heat till it shimmers. Add the flour and make a blond roux, stirring constantly. Add the onions, celery, fennel, bell pepper and garlic. Lower heat to medium and cook, stirring now and then, until the vegetables are soft.

4. Add the tomatoes, tomato juice, and wine. Bring to a boil while stirring lightly for about two minutes. Add all the other ingredients except the green onions, plus one quart of fish stock. Return to a very light boil, and hold there for about fifteen minutes.

5. Cut the redfish fillets into pieces about four ounces each. Place them atop the sauce, and season with salt and pepper. Cover the pan and put it into the oven at 375 degrees for 20-25 minutes. The fish should be tender but not falling apart.

6. Adjust seasonings to taste and serve with plenty of the sauce in wide bowls. Garnish with green onions. It's great to have garlic bread with this.

Serves six to eight.

[Mung]

I tried making the fish stock once...did not work for me. I stunk up the house and my wife wanted to kill me. The stock reeked so bad i dumped it and just made the courtbouillion w/o it. If I did it again, i'd just use the backbone and not the head.

[GreenWave]

Hmm... Perhaps I should have mentioned I have an outdoor burner! :hide: But seriously, I have not found the finished stock to be stinky at all, and it is useful for so many seafood recipes.