Donny Rouse’s Redfish Court Bouillon Recipe | Rouses Market

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 medium-size onion, chopped
• 1/2 medium-size green bell pepper, seeded and chopped
• 1 celery rib, chopped
• 3 tablespoons of tomato paste
• 3 cloves garlic, minced
• 1 can (6 ounces) Rouses fancy tomato paste
• 1 can (15 ounces) Rouse crushed tomatoes, undrained
• 1 can (14.5 ounces) Rouses diced tomatoes with green chiles
• 1 quart warm unsalted seafood stock or water
• 2 tablespoons salt
• 2 tablespoons freshly ground black pepper
• 2 teaspoons cayenne pepper
• 2-3 bay leaves
• 1 tablespoon Worcestershire Sauce
• 2½ pounds of skin-off redfish, catfish or sheepshead fillets
• ½ tablespoon of Creole Seasoning (to season fish fillets)
• 1 bunch green onions (green part only), chopped
• 3 tablespoons chopped fresh parsley
• Steamed rice, for serving
• Hot sauce, for serving