• Source: Cooking Section, August 2003
• Dish Type: Soups
• Version: 2 [other versions]

Courtbouillon

Ingredients

• 2 tablespoons vegetable oil
• 1 cup chopped onions
• 1/2 cup chopped bell peppers
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1/4 cup dry roux
• 2 cups fish stock, oyster liquor, or bottled clam juice
• 4 cups diced tomatoes with juice
• Salt, black pepper, and cayenne to taste
• 2 pounds redfish (or other firm fish) fillets
• 1/2 cup chopped green onions (green part only)
• 1/4 cup chopped parsley
• 1 lemon, sliced

Instructions

In a large, heavy pot over medium heat, cook the onions, bell peppers, celery, and garlic in oil until wilted, about 5 minutes. Add the dry roux and fish stock (or other liquid), bring to a boil, and stir to combine well. Add the tomatoes and season to taste with salt, black pepper, and cayenne. Reduce the heat and simmer for about one hour. Add the fish and cook another 15 minutes. Adjust seasonings, add green onions, parsley, and sliced lemons. Serve over rice.

Makes 4 servings