Brennans Redfish Court-Bouillon | Louisiana Kitchen & Culture

Ingredients

• 1 tablespoon unsalted butter
• 8 medium-sized garlic cloves, minced
• 1 large onion, cored and chopped fine
• 2 celery stalks, chopped fine
• 2 medium-sized green sweet peppers, chopped fine
• 6 medium-sized Creole tomatoes, chopped fine
• 2 1/2 cups fish fumet*
• Leaves from 5 sprigs of Italian (flat-leaf) parsley, chopped fine
• Leaves from 4 sprigs of thyme, chopped fine
• 1 tablespoon plus 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon plus ¼ teaspoon fresh-ground black pepper, divided
• 2 pounds redfish fillets, cut into 4-ounce pieces