Red Fish Court Boullion - The Firearms Forum

cycloneman · 09-28-2009, 06:54 PM

This is going to take a little while for me to get this all up. I haven’t finished taking all the pics yet but I think I will have all pics up in a half an hour.

Here goes: This is a local favorite. Red fish court bouillon pronounced locally coo be on, is a great dish that can be made a few different ways. I am going to share the one I like with you. You can also search the net for other recipes.

Ingredients:

Red Fish. A good 2 pounds. Other fish can be substituted but it needs to be a fish with firm meat. Red Fish has a unique flavor and makes this dish IMO.

Garlic salt
Onion powder
Tony’s (Cajun seasoning)
8oz tomato sauce
10oz Ro Tel mild diced tomatoes and green chilies
7 small green manzanilla olives
1 lime
one cap full of Zatarains liquid crab boil (that is the cap that comes on the bottle)
8oz chopped creole seasoning (which includes yellow onions, bell pepper, celery, green onion, parsley, garlic.) The picture I have of Guidry's chopped seasoning is 16 oz I use about half for the fish I have in the pic.

In a pot: Start by sautéing chopped seasoning in a tablespoon of butter.

While that is going take your red fish and cut into 1/2 inch pieces and then cover with Tony’s, onion powder, and garlic salt.

To your pot add tomato sauce and Ro Tel tomatoes and green chilies.
Cut a slice of the lime and put in the pot. Squeeze the remaining juice into the pot.

Add 20 oz of water to the pot.

Add seasoned fish, olives, and crab boil to the mix.

You cook for about 20 to 25 min and serve over rice. Here are some pics and I will have more to come when the dish is done.

cycloneman · 09-28-2009, 07:07 PM

Here is the finished product.

kutaho · 09-28-2009, 10:19 PM

DUDE,
Why didn't ya throw this on the receipt contest.
A true artist of satisfying a stupedus palate.

cycloneman · 09-29-2009, 09:05 AM

Quote:

Originally Posted by kutaho

DUDE,
Why didn't ya throw this on the receipt contest.
A true artist of satisfying a stupedus palate.

I didn't know about it. Don't know how i missed it. It must have been when i was off line for a couple of days.

pinecone70 · 09-29-2009, 07:14 PM

OMG, that looks gooooooooooood!

flannelman · 10-01-2009, 05:12 PM

I have friends down there that made this for me once. It is really good!!

artabr · 10-01-2009, 07:28 PM

Quote:

Originally Posted by pinecone70

OMG, that looks gooooooooooood!

Trust me, it is.
I haven't eaten Cyclones but it's hard to beat a good courtbouillion.

Art

09-28-2009, 06:54 PM	#1
cycloneman Advanced Senior Member Join Date: Dec 2008 Location: Louisiana Posts: 7,401	Red Fish Court Boullion This is going to take a little while for me to get this all up. I haven’t finished taking all the pics yet but I think I will have all pics up in a half an hour. Here goes: This is a local favorite. Red fish court bouillon pronounced locally coo be on, is a great dish that can be made a few different ways. I am going to share the one I like with you. You can also search the net for other recipes. Ingredients: Red Fish. A good 2 pounds. Other fish can be substituted but it needs to be a fish with firm meat. Red Fish has a unique flavor and makes this dish IMO. Garlic salt Onion powder Tony’s (Cajun seasoning) 8oz tomato sauce 10oz Ro Tel mild diced tomatoes and green chilies 7 small green manzanilla olives 1 lime one cap full of Zatarains liquid crab boil (that is the cap that comes on the bottle) 8oz chopped creole seasoning (which includes yellow onions, bell pepper, celery, green onion, parsley, garlic.) The picture I have of Guidry's chopped seasoning is 16 oz I use about half for the fish I have in the pic. In a pot: Start by sautéing chopped seasoning in a tablespoon of butter. While that is going take your red fish and cut into 1/2 inch pieces and then cover with Tony’s, onion powder, and garlic salt. To your pot add tomato sauce and Ro Tel tomatoes and green chilies. Cut a slice of the lime and put in the pot. Squeeze the remaining juice into the pot. Add 20 oz of water to the pot. Add seasoned fish, olives, and crab boil to the mix. You cook for about 20 to 25 min and serve over rice. Here are some pics and I will have more to come when the dish is done. Attached Images __________________ Who are you going to serve today? -->

09-28-2009, 07:07 PM	#2
cycloneman Advanced Senior Member Join Date: Dec 2008 Location: Louisiana Posts: 7,401	Re: Red Fish Court Boullion Here is the finished product. Attached Images __________________ Who are you going to serve today?

09-28-2009, 10:19 PM	#3
kutaho Advanced Senior Member Join Date: Apr 2009 Location: Peoples Republic of the Pacific Northwest Posts: 1,852	Re: Red Fish Court Boullion DUDE, Why didn't ya throw this on the receipt contest. A true artist of satisfying a stupedus palate. __________________ No man stands in the same river twice If all else fails grab a rock Mi Taku oyasin

09-29-2009, 07:14 PM	#5
pinecone70 Advanced Senior Member Join Date: Jul 2008 Location: Minnesota Gal! Posts: 4,730	Re: Red Fish Court Boullion OMG, that looks gooooooooooood! __________________ _____________________________________________ "Miss Scarlet, in the library...with a revolver...."

10-01-2009, 05:12 PM	#6
flannelman Advanced Senior Member Join Date: Aug 2006 Location: Rural Arkansas. But isn't all of Arkansas rural? Posts: 1,176	Re: Red Fish Court Boullion I have friends down there that made this for me once. It is really good!! __________________ What we do in life echoes in eternity! **** Liberals, they make about as much sense as a screen door on a submarine. If you want to be a looser the best way to get there is to hang around with other loosers.