Court Bouillon Of Redfish

Name: Court Bouillon Of Redfish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 bay leaves, crushed; 1 kilograms tomatoes, undrained; 3 stalks celery, chopped; 12 servings Hot cooked rice; 237 milliliters fish stock (page 132) or water; 237 milliliters all-purpose flour; 1 Tbsp chopped fresh parsley; 1 clove garlic, minced; 2 cloves garlic, minced; 12 servings Chopped green onion; 3 medium sizes green peppers, chopped; 0 teaspoons ground allspice; 2 slices thin slices lemon; 12 servings Lemon wedges; 2 larges onions, chopped; 0 teaspoons red pepper; 2 kilograms redfish fillets, cut into bite-size pieces; 2 teaspoons salt; 118 milliliters vegetable oil

Court Bouillon Of Redfish is a dairy free and pescatarian recipe with 12 servings. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains around 33g of protein, 17g of fat, and a total of 454 calories. A mixture of pepper, green onion, celery, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert.

Instructions

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.

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All Purpose Flour

Stock

Cooking Oil

Equipment you will use

Pot

Stir in green pepper, onion, celery, and garlic; cook, stirring frequently, 15 minutes or until vegetables are tender.

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Green Pepper

Vegetable

Celery

Garlic

Onion

Add tomatoes; cook, uncovered, over low heat 1 hour or until oil begins to separate around edge of stock pot; stir occasionally.

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Tomato

Stock

Cooking Oil

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Pot

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.

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Fish

Serve over hot cooked rice in individual serving bowls.

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Cooked Rice

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Bowl

Garnish with chopped green onion and lemon wedges.

Ingredients you will need

Lemon Wedge

Green Onions

Equipment

Pot

Bowl

Ingredients

Servings:

bay leaves, crushed 1kilograms

tomatoes, undrained 3stalks

celery, chopped 12servings

Hot cooked rice 237milliliters

fish stock (page 132) or water 237milliliters

all-purpose flour 1Tbsp

chopped fresh parsley 1clove

garlic, minced 2cloves

garlic, minced 12servings

Chopped green onion 3medium sizes

green peppers, chopped 0teaspoons

ground allspice 2slices

thin slices lemon 12servings

Lemon wedges 2larges

onions, chopped 0teaspoons

red pepper 2kilograms

redfish fillets, cut into bite-size pieces 2teaspoons

salt 118milliliters

vegetable oil

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.

Depending on the soil and microclimate, Pinot gris varies from a simple everyday wine all the way up to absolute top growths. The warm, sun-exposed vineyards of the Anger sites, with their loamy limestone gravel soils, are a textbook example. The Anger Alto Adige Pinot Grigio has a noble structure, nice balance and fine acidity – making it an absolute pleasure to drink. The strong white goes well with fish and fish soup, guinea fowl breast or veal fillet.