Redfish Courtbouillon

[Deleted]

2 1/2 lbs. redfish filets*
5 Tlbs. flour
5 Tlbs. oil or butter
2 cups chopped onions
1 cup chopped celery
3/4 cup chopped green pepper
3 cloves garlic, minced
1/2 cup chopped green onions
1/2 cup chopped parsley
1 cup dry white wine
3 cups canned tomatoes, drained
2 cups fish stock
1/2 small can tomato paste
2 tsp. salt
1/2 tsp. black pepper
4 bay leaves
1/2 tsp. thyme
2 Tlbs. lemon juice
a dash of Tabasco or your choice of hot sauce

Combine flour and oil (or butter) in a heavy Dutch oven.
Cook, stirring constantly about 15 minutes. Add onions,celery, green pepper and garlic. Cook about 10 minutes until brown, stirring occasionally.

Mix in the tomatoes and tomato paste. Cook, stirring constantly, about 5 minutes
Add fish stock, wine, parsley, green onions, lemon juice, bay leaves,thyme,salt, pepper, and hot sauce.
Simmer about 45 minutes.
Add the fish, and simmer 10 to 15 minutes, or until fish flakes when tested with a fork.
Serve over rice.

NOTE: while this recipe calls for redfish, one may also use any firm white fish
(redfish is actually a white fish with a reddish skin)

[lagatta]

Merci bien!

[Deleted]

Renzo would love it.

[lagatta]

Yes, but I'm not supposed to serve him anything with garlic or onions, which is problematic, as I put them in most everything. There is a fish sold frozen at local Portuguese shops that is labelled "redfish" in English (along with the Portuguese and French names) and it is also a white fish with red skin. I'm sure I could simply sub haddock or cod.

Though actually, Renzo is of an age where it no longer matters so much. He obviously won't live ten years more, whatever I do, unless he is a true outlier. And he survived five weeks lost in late autumn, 6 years ago, eating Gord knows what. I'm eating something very garlicky and spicy tonight (the rest of a "Boreal" take on shrimp Creole with tasty but tiny Nordic shrimp from eastern Québec) so he gets a bit of sardine as a treat.

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Dec 28, 2014 23:14:31 GMT lagatta said:

And he survived five weeks lost in late autumn, 6 years ago, eating Gord knows what.

Well, I guess we should be very thankful to Gord.

I think snapper would do, do you have that in Montreal, lagatta?

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When I take a look at the ingredients, it makes me think "of course! Who even needs a recipe?" -- well, give or take a few ingredients.

[lagatta]

Yes, of course we have snapper. Yum!

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I was very happy the other day with something I picked up at the Picard frozen food supermarket: "mixture of Nordic fish." They were nice healthy chunks of various firm fishes from Scandinavia, including salmon and cod obviously, and they seem perfect for making a bouillabaisse or any other kind of fish stew. I will buy some more before the item (and the holiday discount) disappears from the store.

[Deleted]

Yes, snapper would work just fine. Even more-so than cod or haddock I think.

I had a version years ago where the chef substituted Herbsaint for the white wine. It was good but, I prefer the dry white wine. I generally use a dry vermouth when a recipe calls for dry white wine.

[lagatta]

Dry vermouth would be great. It also works well in Asian dishes, if you don't have Chinese cooking wine.

That mix of Nordic fish sounds splendid. Fish stew is one of my favourite dishes.

Here is the item, but it doesn't seem to be on promo. Perhaps I'd have to type in a specific address somewhere in France to get the weekly promotions.

www.picard.fr/produits/morceaux-choisis-poissons-nordiques/000000000000019447,default,pd.html

My New Year's Eve dish (I'm not making it, a downstairs neighbour from "Le Bas du fleuve" in Eastern Québec is the cook this time) is a kind of tourtière made from cod. The starter is also fishy.