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.
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.
Tony’s (Cajun seasoning)
8oz tomato sauce
10oz Ro Tel mild diced tomatoes and green chilies
7 small green manzanilla olives
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.
Who are you going to serve today?