Buddy's Redfish Courtbouillon

SUBMITTED BY: Jaime "Buddy" Callahan

2 – 1/2 lb. redfish fillets, cleaned, rinsed, and blood line removed
1/2 cup olive oil
1/2 stick butter
3 cups chopped yellow onions
1 large bell pepper
1 cup chopped celery
2 tbsp. chopped garlic
2 tbsp. chopped parsley
1/4 cup chopped green onions
1 small lemon, juiced
1 small lemon, sliced
1 small package fresh mushrooms, cleaned and sliced
1 can Rotel tomatoes
1 large can tomato puree
1 tbsp. lobster base (better than buillion)
1 cup water
1 cup white wine
Buddy’s Cajun Spice


Clean, rinse, and dry fillets, removing the blood line. Cut into serving size chunks. Season well with Buddy's Cajun Spice and arrange in baking dish. Drizzle with olive oil and set aside.

In a large pot, heat the olive oil and butter. Saute the onions, bell pepper, and celery until tender. Add the garlic and saute 5 minutes. Add the white wine and simmer 5 minutes. Add the lemon juice, tomatoes, lobster base, water, green onions, parsley and mushrooms. Simmer 20 minutes, then pour over the fillets. Place a lemon slice on each chunk of fish. Dust with additional Buddy's Cajun Spice.

Bake at 350 degrees for about 1 hour or until the fish is flaky.

By: Cajun Dictionary – C « Cajun Daughters Array on June 21, 2011
Not rated

[…] Courtbouillon (coo-be-yon) – A rich, spicy soup or stew made with fish fillets, tomatoes, and seasonings.  Recipe:  Buddy’s Redfish Courtbouillon […]

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