New Orleans redfish court-buillon is a great, flavorfull and tradisional creole dish. It’s combine of tomatoes with seafood that I actually think is good.
Yield : 4 to 6 servings
Ingredients :
2 tablespoon olive oil
1 tablespoon plus teaspoon kosher salt, divided
2 pounds redfish fillets
8 medium-sized garlic cloves garlic, minced
1 large onion, cored and chopped fine
6 medium-sized Creole tomatoes, chopped fine
2 medium-size green sweet peppers, chopped fine
2 stalks of celery, chopped fine
2 cups fish fumet
leaves from 5 sprigs of Italian (flat-leaf) parsley, chopped fine
leaves from 4 sprigs of thyme, chopped fine
teaspoon plus teaspoon fresh-ground black pepper, divided
lemon wedges
Direction:
1. Season the redfish pieces lightly with of salt and pepper.
2. Heat olive oil in nonreactive 4-quart saucepan over medium-high. Add garlic, cook for about 7 minutes or just until the garlic starts to brown, stirring almost constantly with a large wooden spoon.
3. Add the chopped onions, celery, and green sweet pepper and stir. Cook for about five minutes or until the onions are clear then stirring occasionally
4. Add the tomatoes, fish fumet, parsley, thyme, and for taste, add 1 tablespoon of kosher salt and ½ teaspoon of pepper. Bring up to simmer for about 20 minutes.
5. After the vegetables have simmered 20 minutes, Cut the redfish fillets into pieces about four ounces each, lay fish fillet on top the vegetables and cover with the liquid. Let the court-bouillon return to a simmer, and continue simmering about seven minutes more, until the fish pieces are poached or just cooked through. The fish should be tender but not falling apart.
6. To test for doneness, place one piece of the fish to a plate and simply plunge a small sharp knife all the way through the thickest part of a fish fillet and hold it there for 5 seconds. Remove the knife and carefully touch the flat side of the knife to your lower lip, which is very sensitive to temperature. If the tip feels hot against your skin, the fish is done. If it feels hot or warm, the fish is just cooked through and ready to serve. If the knife is still cold or cool, the fish needs more time.
7. Once the fish is poached through, ladle the courtbouillon carefully into a deep soup bowl, over steaming rice. Hmm.. yummy
Yield : 4 to 6 servings
2 tablespoon olive oil
1 tablespoon plus teaspoon kosher salt, divided
2 pounds redfish fillets
8 medium-sized garlic cloves garlic, minced
1 large onion, cored and chopped fine
6 medium-sized Creole tomatoes, chopped fine
2 medium-size green sweet peppers, chopped fine
2 stalks of celery, chopped fine
2 cups fish fumet
leaves from 5 sprigs of Italian (flat-leaf) parsley, chopped fine
leaves from 4 sprigs of thyme, chopped fine
teaspoon plus teaspoon fresh-ground black pepper, divided
lemon wedges
Direction:
1. Season the redfish pieces lightly with of salt and pepper.
2. Heat olive oil in nonreactive 4-quart saucepan over medium-high. Add garlic, cook for about 7 minutes or just until the garlic starts to brown, stirring almost constantly with a large wooden spoon.
3. Add the chopped onions, celery, and green sweet pepper and stir. Cook for about five minutes or until the onions are clear then stirring occasionally
5. After the vegetables have simmered 20 minutes, Cut the redfish fillets into pieces about four ounces each, lay fish fillet on top the vegetables and cover with the liquid. Let the court-bouillon return to a simmer, and continue simmering about seven minutes more, until the fish pieces are poached or just cooked through. The fish should be tender but not falling apart.
6. To test for doneness, place one piece of the fish to a plate and simply plunge a small sharp knife all the way through the thickest part of a fish fillet and hold it there for 5 seconds. Remove the knife and carefully touch the flat side of the knife to your lower lip, which is very sensitive to temperature. If the tip feels hot against your skin, the fish is done. If it feels hot or warm, the fish is just cooked through and ready to serve. If the knife is still cold or cool, the fish needs more time.
7. Once the fish is poached through, ladle the courtbouillon carefully into a deep soup bowl, over steaming rice. Hmm.. yummy
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