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Courtbouillon of Redfish

Courtbouillon of Redfish is built on Butter Or Salad Oil, Flour All Purpose, Onion Chopped, Green Bell Pepper Chopped, and Celery Chopped. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 cup
• 1/4 cup
• 2 cup
• 1/2 cup
• 1/2 cup
• 1 can
• 1 tsp
• 1 tsp
• 2 cup

Method (preview)

1. 1

   1. Clean fish and remove head and tail; cut across backbone into slices 2 to 3 inches wide.

2. 2

   2. In Dutch oven, heat butter, then stir in flour until smooth; cook 10 minutes until brown, stirring constantly.

3. 3

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

4. 4

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

5. 5

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

6. 6

   8. Transfer fish slices to platter and remove bones; return fish to “courtbouillon.”

7. 7

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