Redfish Courtbouillon
| Yield: | 6 Servings |
| Categories: | Cajun, Main Dishes, Fish, Kosher |
| 1 | 5-6 lb. whole redfish | |
| 1/2 | c | Salad oil |
| 1/2 | c | Flour |
| 2 | lg | Onions, finely chopped |
| 4 | Shallots, chopped | |
| 2 | Cloves garlic, fine chop | |
| 2 | Bell peppers, chopped | |
| 2 1/2 | c | Whole tomatoes, canned |
| 2 | Bay leaves | |
| 2 | Sprigs thyme | |
| 2 | Ribs celelry, chopped | |
| 2 | tb | Fresh chopped parsley |
| 1 | ds | Hot pepper sauce |
| Salt & pepper to taste | ||
| Lemon slices | ||
| Pimento strips | ||
| Parsley sprigs |
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