Cajun Redfish Court Bouillon Recipe

Serves/Makes: 10 - 12


  • 4 pounds redfish (catfish or red snapper) fillets, cut into 3-inch chunks
  • 1 cup butter
  • 1 cup flour
  • 3 large onions, chopped
  • 1 cup chopped celery
  • 3 cloves garlic, minced
  • 1 (16-ounce) can tomatoes
  • 2 (6-ounce) cans tomato paste
  • 2 1/2 quarts water
  • Salt, black pepper, and cayenne pepper, to taste
  • Red wine
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped green onion tops
How to cook Cajun Redfish Court Bouillon:
  • Make a dark brown roux of butter and flour; add onions, celery and garlic and cook until the onions are transparent.
  • Add tomatoes and tomato paste and cook slowly, stirring, for 5 minutes; add water and simmer for 1 hour.
  • Season fish with salt, black pepper, and cayenne pepper and dip in red wine. Add to tomato sauce and cook on low heat about 15 minutes, without stirring.
  • Add parsley and green onion tops about 5 minutes before serving.
  • Serve the Cajun Redfish Court Bouillon over cooked white rice in soup bowls.

This recipe for Cajun Redfish Court Bouillon serves/makes: 10 - 12

The Cajun Redfish Court Bouillon recipe is adopted from The Cajun Cuisine - 1985.

Main Ingredient: Various Fish (more Various Fish recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: Cajun (more Cajun recipes)

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