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Redfish Courtbouillon


6 Tablespoons brown roux

½ cup finely chopped onions

½ cup finely chopped celery

½ cup finely chopped scallions

2 teaspoons finely chopped garlic

3 cups coarsely chopped drained canned tomatoes

1 cup canned tomato puree

1 cup finely chopped green peppers

1 cup fish stock

½ cup dry red wine

1 large bay leaf

½ teaspoon crumbled dry thyme

¼ teaspoon crumbled dry marjoram

¼ teaspoon ground allspice

2½ pounds redfish or red-snapper fillets, skinned and cut into 3-by-1-inch strips

2 Tablespoons fresh lemon juice

½ teaspoon ground cayenne pepper


1. In a heavy 4-to-5 quart casserole, warm the brown roux over low heat for 2 to 3 minutes, stirring constantly. Add the onions, celery, scallions, and garlic and stirring occasionally, cook for about 5 minutes, or until the vegetables are soft.

2. Add the tomatoes, tomato puree, green peppers, fish stock, wine, bay leaf, thyme, marjoram, and allspice, and stirring from time to time, cook briskly, uncovered, until the mixture is thick enough to hold its shape almost solidly in the spoon.

3. Drop in the strips of fresh fish and turn them about with a spoon to coat them evenly. Stir in the lemon juice and cayenne pepper, reduce the heat to low, and simmer tightly covered for 20 to 25 minutes, or until the fish flakes easily when prodded gently with a fork.

4. Remove and discard the bay leaf and taste the sauce for seasoning. Serve the redfish courtbouillon at once, directly from the casserole, or in a heated serving bowl.