John Folse Redfish Courtbouillon

Soups & Stews

Recipe courtesy of Chef John Folse Culinary Institute

Serves 4 to 6

  • 3 pounds cut redfish filets
  • ½ cup cooking oil
  • ½ cup flour
  • ½ cup chopped onions
  • ½ cup chopped celery
  • ½ cup chopped bell pepper
  • 1½ tablespoons diced garlic
  • 1½ cups sliced mushrooms
  • 1½ cups tomato sauce
  • 2½ quarts fish stock
  • ¾ teaspoon thyme
  • ¾ teaspoon basil
  • 1½ bay leaves
  • 2¼ cups sliced lemons
  • 3/4 cup chopped green onions
  • ¾ cup chopped parsley
  • salt and cracked pepper to taste
  • pepper sauce to taste

John Folse Redfish Courtbouillon Redfish Courtbouillon

Click image to enlarge


Cut redfish filets diagonally into 2½-inch strips.
Heat oil over medium high heat in a 1 gallon heavy bottom sauce pan. Using a wire whisk, add flour and cook, 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 heat and simmer 30 minutes. Add green onions and parsley and season to taste with salt, pepper, and pepper sauce.
Cook 10 more minutes then add the fish; cook, stirring gently occasionally, until fish is just opaque through, 5 to 10 minutes. Serve hot with plenty of French bread.


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