Creole Redfish Court-bouillon
- 3/4 cup all-purpose flour
- 1 cup chopped yellow onions
- 1 cup chopped green bell peppers
- 1/2 cup chopped celery
- 1 tablespoon minced garlic
- 2 bay leaves
- 1/4 cup tomato paste
- 1/2 cup dry sherry
- 5 cups fish stock or shrimp stock
- 1 (14.5-ounce) can diced tomatoes with their juices
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 6 redfish or trout fillets (each about 6 ounces), cut in 1/2 on the diagonal
- 1 1/2 teaspoons Essence, recipe follows
- 4 tablespoons unsalted butter
- 3 cups cooked long-grain white rice
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
1/2 cup plus 3 tablespoons vegetable oil
Heat 1/2 cup of the oil in a Dutch oven or large, heavy pot over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a thick roux almost the color of milk chocolate, 15 to 20 minutes. Add the onions, bell peppers, and celery, and cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds.
Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, whisking to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper flakes, and cook, stirring, occasionally, for 20 to 25 minutes. Remove from the heat, taste, and adjust seasoning, if necessary.
Season both sides of the redfish fillets with the Essence.
In a large Dutch oven or pot, heat the remaining 3 tablespoons oil over medium-high heat. Add the redfish, in batches if necessary, and cook for 2 minutes, then turn and cook for 1 minute. Add the court-bouillon and cook, stirring very gently to combine, for 2 minutes. Add the butter bit by bit and stir gently to incorporate.
Divide equally among large soup bowls. Spoon 1/2 cup of rice into the center of each bowl and serve immediately.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
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