Redfish Courtbouillon Tee Coon Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: Redfish, chunks
1/2 pint: Salad oil,
5 tbsp: Flour,
4: Onions, large, chop
12 ounce: Whole tomatoes, can
8 ounce: Tomato paste,
1 1/4 gallon: Water, cold
1: Celery stalk, chop
3: Garlic cloves, chop
1/4 tsp: Thyme,
1/4 tsp: Basil,
2: Allspice, ground, dash
3: Cloves, ground, dash
2 tsp: Red cayenne pepper,
3 tbsp: Salt,
3 tsp: Pepper, black
Directions:
Heat salad oil, stir in flour to make a roux. When roux is golden, add
onions and cook for 10 more minutes. Add whole tomatoes, cooking until
pulp. Add tomato paste, 5 quarts cold water and boil for 15 minutes.
Now add fish, celery, garlic and seasonings. Simmer 3/4 hour, then add
seasonings listed in Comment(s), simmering for 2 hours more. Serve
with chopped shallots and fresh parsley in soup bowls over rice. For
firmer fish or for fishes with more delicate flesh, add 3/4 hr before
serving. Suggestions: ADDNL SEASONINGS: 3 bell peppers, thin-sliced,
1 (4 oz) can mushrooms, 4 oz dry sherry. Also for: Many other fish
will serve. Recipe date: 12/11/87
Source from luhu.jp
onions and cook for 10 more minutes. Add whole tomatoes, cooking until
pulp. Add tomato paste, 5 quarts cold water and boil for 15 minutes.
Now add fish, celery, garlic and seasonings. Simmer 3/4 hour, then add
seasonings listed in Comment(s), simmering for 2 hours more. Serve
with chopped shallots and fresh parsley in soup bowls over rice. For
firmer fish or for fishes with more delicate flesh, add 3/4 hr before
serving. Suggestions: ADDNL SEASONINGS: 3 bell peppers, thin-sliced,
1 (4 oz) can mushrooms, 4 oz dry sherry. Also for: Many other fish
will serve. Recipe date: 12/11/87
Source from luhu.jp