Redfish Courtbouillon - (Something Old)

This recipe was contributed by L. R. Stagg of Lafayette, LA. It can be found in my Something Old Something New cookbook. The most interesting thing about the book is that it features a new, reduced-fat version of each recipe next to the original. It's a great way to cut fat without losing flavor.


  • 2 pounds redfish, filets
  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup bell pepper, diced
  • 1/4 cup garlic, minced
  • 1 (16-ounce) can diced tomatoes in liquid
  • 2 quarts water
  • 1/4 cup Worcestershire sauce
  • 1/2 cup green onions, sliced
  • 1/4 cup parsley, chopped
  • 1 tsp salt
  • black pepper
  • 3 lemon slices

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. Fish bouillon cubes, available at your local grocery store, are also a good substitute. Slice the fish filets into 1 1/2-inch thick pieces. In a 7-quart cast iron Dutch oven, heat oil over medium-high heat. Add flour and, using a wire whisk, stir until dark brown roux is achieved. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add tomatoes and blend well into the roux mixture. Add water or fish stock and Worcestershire. Bring to a rolling boil, reduce to simmer and cook for 30 minutes, adding water or stock as necessary to retain volume and consistency. Add green onions and parsley. Season to taste using salt and pepper. Add the fish filets and 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.

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