Court Bouillon Of Redfish
Court Bouillon Of Redfish is a dairy free and pescatarian recipe with 12 servings. One serving contains 454 calories, 33g of protein, and 17g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have garlic, ground allspice, celery, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Combine oil and flour in a large stock pot; cook over medium heat 30 minutes or until roux is the color of a copper penny, stirring frequently.
Stir in green pepper, onion, celery, and garlic; cook, stirring frequently, 15 minutes or until vegetables are tender.
Add tomatoes; cook, uncovered, over low heat 1 hour or until oil begins to separate around edge of stock pot; stir occasionally.
Stir in next 8 ingredients; cook, uncovered, 30 minutes, stirring occasionally.
Add fish, and cook 20 minutes or until fish flakes easily when tested with a fork.
Serve over hot cooked rice in individual serving bowls.
Garnish with chopped green onion and lemon wedges.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santi Sortesele Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.
Santi Sortesele Pinot GrigioStraw yellow hue, accompanied by a close-focused nose of pear, apricot and white flowers. The fruity palate, with top notes of stone fruit, shows ripeness and roundness well supported by an elegant acidity and savoriness, ensuring a long, lingering finish.