Recipe - Redfish Courtbouillon Cajun Style

BILLS20086
One half cup Vegetable oil
Three fourths cup Flour
2 cup Onion; chop coarse
1 cup Green pepper; chop
One half cup Celery; chop
2 tablespoon Garlic; minced
28 ounce Can Rotel tomatoes w/chiles
12 ounce Can tomato paste
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Cayenne pepper
1 tablespoon Tabasco
1 tablespoon Lemon juice
1 Bay leaf
3 cup Seafood stock
12 ounce Bottle beer
1 cup Green onions; cut or sliced up
One half cup Fresh parsley; chopped
3 pound Redfish filets
Hot cooked rice

In a large, heavy kettle over mediumhigh heat, heat oil until hot. Add
flour and cook, stirring constantly until roux is mediumdark. Add veggies
and cook until wilted and clear. Add tomatoes, tomato paste, sugar, salt,
peppers, lemon juice and bay leaf; stir well. Slowly add seafood stock and
beer and bring to a boil, stirring ocassionally. Reduce heat and simmer for
1 to 2 hours, stirring frequently. Add green onions, parsley and fish. Cook
over low heat until fish is done, for about 10 to 15 minutes. Do not
overcook fish. serve over rice. Source: Chef Michael Richard of Cafe
Vermilionville, Lafayette, LA. In Cajun land, this is pronounced
Coobeeyon. NOTEMy motherinlaw used to add a touch of Creole mustard to
her sauce. It gave it a good tangy flavor. Also she would put the filets in
a baking dish, pour the sauce over and bake in the oven, so the fish would
not fall apart. Contrary to what Chef Richard says, this dish is
customarily served with mashed potatoes in my neck of the woods.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini