John Folse Redfish Courtbouillon | Louisiana Kitchen & Culture
Experience the flavors of Louisiana with John Folse's Redfish Courtbouillon, a hearty soup made with redfish filets, roux, and a medley of vegetables. Serves 4-6.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mail.kitchenandculture.com.
Ingredients
- 3 pounds cut redfish filets
- ½ cup cooking oil
- ½ cup flour
- ½ cup chopped onions
- ½ cup chopped celery
- ½ cup chopped bell pepper
- 1½ tablespoons diced garlic
- 1½ cups sliced mushrooms
- 1½ cups tomato sauce
- 2½ quarts fish stock
- ¾ teaspoon thyme
- ¾ teaspoon basil
- 1½ bay leaves
- 2¼ cups sliced lemons
- 3/4 cup chopped green onions
- ¾ cup chopped parsley
- salt and cracked pepper to taste
- pepper sauce to taste
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