Courtbouillon in classical cooking refers to a poaching liquid flavored
with onions, carrots, etc. The courtbouillon of Cajun and Creole
country is a rich tomato sauce dish revered here for many centuries.
- 2 pounds redfish, filets
- 1 cup oil-less roux
- 1 quart water
- 1 tbsp vegetable oil
- 1 cup onions, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 1/4 cup garlic, minced
- 1 (16-ounce) can diced tomatoes in liquid, no salt added
- 1 (8-ounce) can tomato sauce, no salt added
- 2 quarts water
- 1/4 cup Worcestershire sauce
- 1/2 cup green onions, sliced
- 1/4 cup parsley, chopped
- 1/2 tsp salt
- black pepper
- 3 lemon slices
Dissolve oil-less roux in 1 quart of the water. Set aside. If you
are lucky enough to have the bones of the fish, you should make
a stock by boiling the fish bones with 1-2 quarts of water, 1 diced
onion, 1 bay leaf and 1 tbsp of black peppercorns. Simmer the fish
stock for 30 minutes, strain and use it in place of water in this
recipe. Slice the fish filets into 1 1/2-inch thick pieces. In a
7-quart cast iron Dutch oven, heat oil over medium-high. Add onions,
celery, bell pepper and garlic. Sauté 3-5 minutes or until
vegetables are wilted. Add tomatoes and tomato sauce and blend well
into the vegetable mixture. Add roux/water mixture and Worcestershire.
Bring to a rolling boil, reduce to simmer and cook for 30 minutes.
Add remaining water, a little at a time, to maintain a soup-like
consistency. Add green onions and parsley. Season to taste using
salt and pepper. Add the fish filets Dan lemon slices, being careful
not to break the fish as they simmer in the stock. Cook 5-10 minutes.
When fish is done, adjust seasonings if necessary. Serve the rich
sauce over bowls of steamed white rice.