The Recipes Issue
Donny Rouse’s Redfish Court Bouillon
Ingredients
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 medium-size onion, chopped
1/2 medium-size green bell pepper, seeded and chopped
1 celery rib, chopped
3 tablespoons of tomato paste
3 cloves garlic, minced
1 can (6 ounces) Rouses fancy tomato paste
1 can (15 ounces) Rouse crushed tomatoes, undrained
1 can (14.5 ounces) Rouses diced tomatoes with green chiles
1 quart warm unsalted seafood stock or water
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 teaspoons cayenne pepper
2-3 bay leaves
1 tablespoon Worcestershire Sauce
2½ pounds of skin-off redfish, catfish or sheepshead fillets
½ tablespoon of Creole Seasoning (to season fish fillets)
1 bunch green onions (green part only), chopped
3 tablespoons chopped fresh parsley
Steamed rice, for serving
Hot sauce, for serving
Directions
In a large heavy pot or Dutch oven over medium heat, heat the oil uncovered until shimmering. Add the flour and cook, stirring constantly, to make a roux the color of peanut butter, about 15 minutes. Add the onion, bell pepper, and celery, and cook, stirring, until the vegetables are soft, about 5 minutes. Add the garlic and cook for an additional 1-2 minutes, being careful not to let it burn. Stir in the tomato paste and cook for another 1-2 minutes until well incorporated.
Add the crushed and diced tomatoes, stirring well to combine. Reduce heat to medium-low and cook uncovered, stirring occasionally, for about 30 minutes, until the oil begins to separate and forms a thin layer on the surface. Stir in the stock or water, salt, black pepper, and cayenne, add the bay leaves and Worcestershire Sauce. Continue to cook uncovered, stirring occasionally, for 1 hour or until the mixture is slightly thickened. If it becomes too thick, add more stock or water as needed to reach your desired consistency.
Cut the fish into 3-4 inch even size pieces and season with creole seasoning.
Add the fish, cover, and cook without stirring until the fish flakes easily with a fork, about 10 to 15 minutes. Taste and adjust the seasoning with more salt, black pepper and cayenne, if needed. Remove and discard the bay leaves. Add the green onions and parsley, reserving some for garnish if desired. Serve immediately in soup or gumbo bowls with steamed rice and hot sauce on the side.
