Cooking Recipe Redfish Courtbouillon Tee Coon
Recipe Ingredients
Directions
Heat salad oil, stir in flour to make a roux. When roux is golden, add
onions and cook for 10 more minutes. Add whole tomatoes, cooking until
pulp. Add tomato paste, 5 quarts cold water and boil for 15 minutes.
Now add fish, celery, garlic and seasonings. Simmer 3/4 hour, then add
seasonings listed in Comment(s), simmering for 2 hours more. Serve
with chopped shallots and fresh parsley in soup bowls over rice. For
firmer fish or for fishes with more delicate flesh, add 3/4 hr before
serving. Suggestions: ADDNL SEASONINGS: 3 bell peppers, thin-sliced,
1 (4 oz) can mushrooms, 4 oz dry sherry. Also for: Many other fish
will serve. Recipe date: 12/11/87