Redfish Courtbouillon
This is a classic Cajun dish - a rich and spicy fish stew that's served over rice. Courtbouillon is pronounced "coo-bee-on" here in south Louisiana.
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DIRECTIONS
- Cut the fillet in 2" cross sections and set aside.
- Melt butter in dutch oven, then add flour and stir until brown.
- Add vegetables and saute until soft.
- Add tomato sauce and cook for 15 minutes.
- Add parsley, bay leaves, thyme and gradually stir in hot water.
- Cover and cook for 30 minutes.
- Drop fish in and cook another 30 minutes.
- Serve over hot rice.
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