Redfish Court Bouillon
|Red fish||4 Pound (1 Piece)|
|Vegetable oil||3⁄4 Cup (12 tbs)|
|All-purpose flour||1 Cup (16 tbs)|
|Onions||2 Medium, chopped|
|Celery stalks||4 , chopped|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Tomatoes||32 Ounce, undrained and chopped (2 Can, 16 Ounce Each)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Grated lemon rind||3 Tablespoon|
|Dried whole thyme||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Red pepper||1⁄2 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs)|
1 Fillet the fish and reserve the head and bones.
2 Cut the fillets into 3- x 2-inch pieces.
3 Place in the refrigerator.
4 In a large Dutch Oven, add the head, bones, and 2 quarts water.
5 Bring to a boil.
6 Cover and lower the heat.
7 Simmer for 1 hour.
8 Using a cheesecloth, strain the stock.
9 Repeat the procedure, if required.
10 Keep aside about 1 quart stock.
11 Remove and discard the head and bones.
12 In a large Dutch oven, heat the oil.
13 Add in the flour, and cook stirring constantly, over medium heat for 10 minutes.
14 Cook until the roux is light brown in color.
15 Add in the onion, celery, and green pepper.
16 Cook for another 15 minutes, stirring occasionally.
17 Add in the reserved fish stock along with the next 11 ingredients.
18 Gradually bring to a boil.
19 Cover and lower the heat.
21 Simmer for 1 hour, stirring occasionally.
22 Add in the fish.
23 Cover and simmer for another 30 minutes, stirring occasionally.
24 Excellent served over hot cooked rice.
25 Sprinkle each serving with parsley and green onions (optional)