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Courtbouillon of Redfish

Courtbouillon of Redfish comes together with None, Redfish Or Red Snapper, Butter Or Salad Oil, Flour All Purpose, and Onion Chopped. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• None
• 1
• 1/4 cup
• 1/4 cup
• 2 cup
• 1/2 cup
• 1/2 cup
• 1 can
• 2 tbsp
• 2
• 2
• 1/4 tsp
• 1/4 tsp
• 1/4 tsp
• 1/4 tsp
• 1 tsp
• 1 tsp
• 2 cup
• 1/2 cup
• Hot Cooked Rice

Method (preview)

1. 1

   Minutes until brown, stirring constantly.

2. 2

   Reduce heat; stir in onion, bell pepper and celery.

3. 3

   Cook vegetables until soft, stirring often.

4. 4

   Add tomatoes and cook 5 minutes, then stir in herbs and seasonings.

5. 5

   Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5 minutes.

6. 6

   Add fish slices and adjust seasonings; cover and simmer 30 minutes.

7. 7

   Transfer fish slices to platter and remove bones; return fish to "courtbouillon."

8. 8

   Add wine; cover, bring to a boil, then serve immediately in soup plates with hot rice.