Redfish Courtbouillon | Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine

Name: Redfish Courtbouillon | Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine
Ingredients: 2 Whole Redfish, Red Snapper, or other firm fleshed fish (scaled, gutted and trimmed of all fins); 1 Cup Flour, liberally seasoned with salt, pepper and cayenne; 2 Tbsp Unsalted butter; 1/4 Cup dry white wine; 1 Recipe Creole Sauce, made with fish stock, and made extra thick; 1 Lemon, thinly sliced; 2 bunches fresh Thyme, 1/2 of which tied tightly with butcher’s twine; 1 Bay Leaf; 1 Recipe Creole Boiled Rice as an accompaniment

musical-grandhotel.com

From Nola Cuisine This is the city or Creole version of the great Louisiana Courtbouillons, the other being the Cajun Catfish Courtbouillon (COO-be-yahn). The m

View full recipe on musical-grandhotel.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at musical-grandhotel.com.

Share this recipe:

Cooking tools:

Ingredients

2 Whole Redfish, Red Snapper, or other firm fleshed fish (scaled, gutted and trimmed of all fins)
1 Cup Flour, liberally seasoned with salt, pepper and cayenne
2 Tbsp Unsalted butter
1/4 Cup dry white wine
1 Recipe Creole Sauce, made with fish stock, and made extra thick
1 Lemon, thinly sliced
2 bunches fresh Thyme, 1/2 of which tied tightly with butcher’s twine
1 Bay Leaf
1 Recipe Creole Boiled Rice as an accompaniment

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

Redfish Courtbouillon | Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine

Ingredients

Ready to cook this?

More Like This