Red Fish Court Bouillon

This is a hearty dish that some prefer in cooler weather. As with many tomato-based recipes, court bouillon usually tastes better the next day. The spices come together better and the flavor is better if you can wait.

3 redfish backbones, rib meat & 2 filets
(equivalent to 6 medium redfish filets)
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons flour
1 cup chopped onions
1/2 cup chopped celery
1 cup chopped shallots
1/4 cup chopped green bell pepper
4 cloves minced garlic
8 oz. tomato sauce
3 oz. tomato paste
8 oz. catsup
1 1/2 tablespoons sugar
2 tablespoons parsley
1/4 cup shallot tops, chopped
6 oz. can sliced mushroom
12 to 16 oz. fish broth
1 lemon, cut into wedges
1/2 cup red wine (cabernet)
Salt, pepper, Tony Chachere's seasoning to taste
Several dashes of Lee & Perrin Worcestershire sauce
1 tablespoon Zatarain's liquid crab boil

Boil fish 10 minutes in salted water with 1 tablespoon of Zatarain's liquid crab boil. Retain liquid for fish stock. Separate meat from bones and set aside.

Using flour, oil and butter, make a roux. Add onions, celery and shallots and saut for 10 to 12 minutes, adding garlic and bell pepper for the last 3 minutes.

Add tomato sauce, tomato paste and catsup and a small amount of fish broth. Cook on medium heat for about an hour, stirring often and adding broth as necessary so mixture does not get too thick. Skim oil as it separates.

Add mushrooms, shallot tops, parsley, sugar, fish broth (at least 12 oz.) and seasonings (salt, pepper, Worchestershire.) Simmer on low heat for 1 1/2 to 2 hours adding stock as necessary. Should be on the thick side and not too runny.

Add seasonings to taste; fish will absorb some seasonings. Add boiled fish and fillets cut into 1-inch chunks and wine. Squeeze in lemon juice from wedges and drop wedges into mixture. Cook on low heat for 1/2 hour.

Serve over rice with toasted French garlic bread.

Serves 8-10.