Red Fish Court Boullion

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by cycloneman, Sep 28, 2009.

  1. cycloneman

    cycloneman Active Member

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    Louisiana
    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.

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  2. cycloneman

    cycloneman Active Member

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    Here is the finished product.

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  3. kutaho

    kutaho New Member

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

    cycloneman Active Member

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    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.
  5. pinecone70

    pinecone70 New Member

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    Minnesota Gal!
    OMG, that looks gooooooooooood!
  6. flannelman

    flannelman New Member

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    Rural Arkansas. But isn't all of Arkansas rural?
    I have friends down there that made this for me once. It is really good!!
  7. artabr

    artabr New Member

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    Location:
    New Iberia, Louisiana
    Trust me, it is.
    I haven't eaten Cyclones but it's hard to beat a good courtbouillion. ;) :)


    Art
  8. cycloneman

    cycloneman Active Member

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    Louisiana
    bump this up again

    Red fish season is just around the corner
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