REDFISH JAMIE | Recipies from New Orleans, LA Restaurants | New Orleans Restaurants | New Orleans Di
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Ingredients
- 1/4 c + 2 T Butter
- 1 1/2 t Minced Garlic
- 2 c Sliced Mushrooms
- 2 t Paprika
- 1/4 c Tomato Paste
- 2 T All Purpose Flour plus extra for dredging
- 1 c Sliced Scallions
- 1 1/2 t Worcestershire Sauce
- 1 1/2 c Chicken Stock (see recipe)
- 2 t Chopped Fresh Parsley
- 1/4 c Burgundy Wine
- 4 Redfish Fillets 3 to 4 ounces each (drum or trout can be substituted)
- 1 lb Lump Crabmeat, picked over to remove any shell and cartilage
- Salt and White Pepper
- 3 lbs Chicken Bones and parts
- 1 Small onion, diced
- 1 Carrot, diced
- 1 Celery Rib, diced
- 1 Garlic Clove
- 3 qts Cold Water
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