Redfish Courtbouillon

  • Yield : 8
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 1:30 h
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Once you have tasted this dish, you’ll prepare it over and over. Editor’s Note: Courtbouillon compliments the taste of almost any fish.


  • 1 six pound fish
  • 1/2 cup salad oil
  • 1/4 cup flour
  • 2 large onions sliced
  • 21/2 cup canned tomatoes
  • 2 chopped bay leaves
  • 1/4 tsp allspice
  • 4 green peppers chopped
  • 4 scallions green onion chopped
  • 1 clove garlic minced
  • 1 glass of Claret wine
  • 1 cup water
  • 2 thin slices lemon
  • 1 tsp parsley
  • 1 tsp port wine


Step 1

Slice red fish across the backbone in slices 3 inches wide. Make a roux with the salad oil and flour; add the onions and brown. Add tomatoes; cook 5 minutes. Add the remaining ingredients with the exception of the wine and fish; cook for 30 minutes. Add the

Step 2

sliced fish and simmer for 20 minutes. Add wine, allowing mixture to again come to a boil and serve!! In Cajun country, potato salad goes well with most dishes; serve the Courtbouillon over rice.

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Kaplan, Louisiana Louisiana
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