REDFISH COURTBOUILLON

REDFISH COURTBOUILLON from Recipes and Remembrance of Fair Dillard, 1869-2019. Zella Palmer, author; published by UL Press, 2019.

INGREDIENTS:

  • 6 large fillets of redfish or catfish
  • 2 teaspoons of salt
  • 1 teaspoon of pepper
  • ½ teaspoon of cayenne pepper
  • 1 stick of butter

COURTBOUILLION SAUCE

  • 1 can of stewed tomatoes (16 ounces)
  • ½ cup of green bell pepper, chopped
  • 1 can of tomato sauce (16 ounces)
  • 8 garlic cloves, minced
  • 1 can of seafood or chicken broth (16 ounces)
  • 4 bay leaves, crushed
  • 1 cup of onion, chopped
  • 1 teaspoon of Zatarain’s crab shrimp boil
  • 1 cup of celery, chopped
  • 1 stick of butter
  • 1 cup of green onion, chopped
  • Salt and pepper to taste
  • ½ cup of parsley, chopped
  • 1 sprig of fresh thyme

 

From Mary Louise Thomas, Bayou Lafourche, LA

Former Chef and Owner New Orleans Mais Oui: Creole & Soul Food Restaurant

 

DIRECTIONS:

Preheat oven to 350 degrees. Wash and dry fillets. Lightly grease a baking pan with butter. Place the fillets in the pan. Combine the salt, pepper, and cayenne and sprinkle mixture evenly over the fish. Sprinkle a little butter

on top of the fish to prevent the fillets from drying. Seal or cover the dish tightly. Bake for 15 minutes in the oven.

For sauce: Chop all seasonings medium fine. Melt butter in a stockpot or Dutch oven. Add chopped seasonings and sauté about 2 minutes until butter is absorbed into the vegetables. Add stewed tomatoes and tomato sauce, stirring to blend with seasonings. Add seafood or chicken broth, Zatarain’s Crab & Shrimp Boil, crushed bay leaves, and fresh chopped thyme. Simmer on low heat for approximately 1 ½ hours, stirring occasionally.

Prior to serving, place pre-cooked fillets gently into sauce so that they don’t break up. Heat sauce until ingredients are hot being careful not to boil the sauce or cook it again.

Cook enough rice for the meal. To serve, place rice in bottom of dish. Top with fish fillet.

Spoon courtbouillon sauce over rice and catfish fillets. The courtbouillon sauce can be prepared ahead of time. It tastes better after sitting overnight in the refrigerator.

 

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