Creole Redfish Court-bouillon Recipe - (4.3/5)

Ingredients

• 1/2 cup vegetable oil
• 3/4 cup all-purpose flour
• 1 cup yellow onions, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup celery, chopped
• 1 tablespoon garlic, minced
• 1 bay leaf
• 2 tablespoons 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 teaspoon sugar
• 2 teaspoons salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon crushed red pepper flakes
• 6 (6 ounce) redfish or trout fillets, cut in 1/2 on the diagonal
• 2 tablespoons olive oil, as needed
• 2 teaspoons Emeril's Original Essence, or other Creole seasoning
• 4 tablespoons unsalted butter
• 3 cups cooked long-grain white rice, for servings
• Fresh parsley leaves or green onion, chopped, for serving