Redfish Courtboullion

This recipe was given to me by a dear friend in New Orleans.  I'm going to post it exactly as he provided it to me.  Thanks BayouBQ!

"This is a true Creole classic boiled fish dish.  It is not prepared often enough in my opinion.  I use shrimp stock in mine and occasionally even add a few peeled shrimp.  I also generally serve courtbouillon with steamed rice on the side.  You can use any firm white-fleshed fish, but redfish, snapper, grouper, sheepshead, and drum work best.  Do not anger the fish-gods by making this dish with tilapia.

1/3 cup vegetable oil

½ cup flour
1 ¾ cups chopped onion
1 cup thinly sliced green scallion tops
¾ cup chopped green pepper
1 T. finely minced garlic
1/3 cup chopped celery
2 ¼ cups coarsely chopped canned tomatoes
1 T. finely minced parsley
3 whole bay leaves, quartered
½ t. dried thyme
¼ t. dried marjoram
6 whole allspice
2 t. salt
½ t. fresh ground black pepper
1/8 t. cayenne
½ t. dried basil
2 ½ T. lemon juice
¾ cup dry red wine
2 ½ cups water
Redfish fillets cut into 2 inch slices
8 slices of fresh lemon

In a heavy pot, heat the oil.  Add the flour, stir, lower the heat and cook over low heat, stirring constantly until a roux the color of rich peanut butter is formed (about 25 minutes). 

Add the onion, scallion tops, green pepper, garlic, and celery and brown for another 8-10 minutes, stirring constantly.  Add the chopped tomatoes, parsley, bay leaves, thyme, marjoram, allspice, salt, pepper, cayenne, basil, lemon juice, and red wine.  Stir to mix thoroughly, then slowly add water (stock!), mixing well.  Bring to a boil, then lower the heat, and simmer uncovered for 35 minutes.  Stir frequently and scrape the sides and bottom with a wooden spoon or spatula to prevent scorching and to allow the sauce to thicken evenly. 

Rinse the redfish steaks under cold running water and shake them dry.  Add them to the courtbouillon along with the lemon slices.  Cook at a low simmer for exactly 10 minutes, then remove the pot from the heat. 

Serve 2 pieces of redfish per person with about 1 cup of sauce poured over."