John Folse Redfish Courtbouillon

Soups & Stews

Recipe courtesy of Chef John Folse Culinary Institute

Serves 4 to 6

  • 3 lbs cut redfish (or tilapia) filets
  • 1/2 cup cooking oil
  • 1/2 cup flour
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 1½ tablespoons diced garlic
  • 1½ cups sliced mushrooms
  • 3/4 pint tomato sauce
  • 1/2 gallon plus 1 pint fish stock
  • 3/4 teaspoon thyme
  • 3/4 teaspoon basil
  • 1½ bay leaves
  • 2¼ cups sliced lemons
  • 3/4 cup chopped green onions
  • 3/4 cup chopped parsley
  • salt and cracked pepper to taste
  • pepper sauce to taste

John Folse Redfish Courtbouillon

John Folse Redfish Courtbouillon

Click image to enlarge


Cut redfish filets diagonally into 2½” strips.
Heat oil over medium high heat in a 1 gallon heavy bottom sauce pan. Using a wire whisk, add flour, stirring constantly until dark brown roux is achieved. Add onions, celery, bell pepper, garlic and mushrooms and sauté until vegetables are wilted (3 to 5 minutes).
Add tomato sauce and blend well. Slowly add fish stock stirring constantly to mix well. Add thyme, basil, bay leaves and lemon and bring to a low boil then reduce to simmer 30 minutes. Add green onions, parsley and season to taste with salt, pepper and pepper sauce.
Cook an additional 10 minutes and slowly add fish.
Stir occasionally until fish is done (5 to 10 minutes).

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