Creole Redfish Court-Bouillon Recipe

Creole Redfish CourtBouillon Recipe | Emeril Lagasse

• Difficulty: Easy
• Servings: 6
• Nutritional Info (Per Serving): Size: 1/6 of recipe, Calories: 1209, Total Fat: 68g, Saturated Fat: 14g, Carbs: 42g, Fiber: 4g, Sugar: 5g, Protein: 100g, Cholesterol: 290mg, Sodium: 1371mg
• Total Time: 1 hour 15 minutes
• Active Time: 50 minutes

Ingredients

• 1/2 cup plus 3 tablespoons vegetable oil
• 3/4 cup all-purpose flour
• 1 cup chopped yellow onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 1 tablespoon minced garlic
• 1 bay leaf
• 2 tablespoons tomato paste
• 1/2 cup dry sherry
• 5 cups fish stock or shrimp stock
• 1 (14.5-ounce) can diced tomatoes, with juice
• 1 teaspoon granulated sugar
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 6 fillets redfish or trout (about 6 ounces each), sliced in half diagonally
• 2 tablespoons olive oil (as needed)
• 2 teaspoons Creole seasoning (such as Emeril's Essence, or substitute)
• 4 tablespoons unsalted butter
• 3 cups cooked long-grain white rice, for serving
• Chopped fresh parsley or green onions, for garnish

Instructions

1. Warm 1/2 cup of vegetable oil in a heavy Dutch oven or large pot over mediumhigh heat. Add the flour, reduce heat to medium, and stir constantly with a large wooden spoon to make a roux aim for the color of peanut butter, about 15 minutes.
2. Stir in the chopped onion, green bell pepper, and celery and cook, stirring, for about 1 minute. Add the garlic and bay leaf and cook another 30 seconds.
3. In a small bowl, blend the tomato paste and dry sherry, then add to the pot and stir 30 seconds. Slowly whisk in the fish or shrimp stock until smooth. Add the diced tomatoes with their juices, sugar, salt, black pepper, and red pepper flakes. Simmer, stirring occasionally, for 2025 minutes.
4. Reduce heat to low and slowly whisk in the butter until incorporated. Remove from heat, taste, and adjust seasonings as needed; set aside.
5. Preheat a grill to medium. Lightly brush each fillet with olive oil and season all over with Creole seasoning. Grill fillets, basting occasionally with oil, about 8 minutes on the first side; flip and cook the other side briefly until just cooked through.
6. Return the courtbouillon to the stovetop and bring to a gentle simmer. Add the grilled fish pieces and cook until just done, about 34 minutes more.
7. To serve, place about 1/2 cup of hot cooked rice in the center of each of six large soup bowls. Ladle the redfish courtbouillon and fillets around and over the rice. Garnish with chopped parsley or green onions and serve immediately.