*  Exported from  MasterCook II  *
 
                     Redfish Courtbouillon Cajun Style
 
 Recipe By     :=20
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Gumbos & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Cup           Vegetable oil
    1      Teaspoon      Cayenne pepper
      3/4  Cup           Flour
    1      Tablespoon    Tabasco=AE Sauce
    2      Cups          Onion -- chop coarse
    1      Tablespoon    Lemon juice
    1      Cup           Green pepper -- chop
    1                    Bay leaf
      1/2  C             Celery -- chop
    3      C             Seafood stock
    2      Tbsp          Garlic -- minced
   12      Oz            Bottle beer
    1      Cn            Rotel=AEtomatoes W/Green Chiles
    1      C             Green onions -- sliced
   12      Oz            Can tomato paste
      1/2  C             Fresh parsley -- chopped
    1      Tbsp          Sugar
    3      Lb            Redfish filets
    1      Tsp           Salt
    1      Tsp           Black pepper
 
 In a large, heavy kettle over medium-high heat, heat oil until hot. Add
 flour and cook, stirring constantly until roux is medium-dark. Add veggies
 and cook until wilted and clear. Add tomatoes, tomato paste, sugar, salt,
 peppers, lemon juice and bay leaf; stir well. Slowly add seafood stock and
 beer and bring to a boil, stirring ocassionally. Reduce heat and simmer for
 1 to 2 hours, stirring frequently. Add green onions, parsley and fish. Cook
 over low heat until fish is done, for about 10 to 15 minutes. Do not
 overcook fish. serve over rice. Source: Chef Michael Richard of Cafe
 Vermilionville, Lafayette, LA. In Cajun land, this is pronounced=
  Coo-bee-yon.
 
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 NOTES : Serve over hot cooked rice.