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Fish Court Bullion (Cajun Style)
Number of Servings: 4
Added By: Arthur M. Richard
My Yacht Name: Lagniappe
Yacht Manufacturer: Island Packer 32
Ingredients: 2 lb. Fish (any kind)
3 Tbl. Veg. Oil
2 cup Chopped Onions
1 cup Chopped Celery
1/2 cup Chopped Bell Pepper
1 can Tomatos
1 Lemon or Lime
3 Tbl Lee & Perrins Sauce
1 Tbl Natures Seasonings
1/2 tsp. Tobasco Sauce
1 tsp. Garlic Powder
1 cup Rice
Directions: In a large pot, heat oil and saute chopped vegetables until clear. Add tomato and one can of water. Add juice of lemon/lime and the remaining ingredients except Rice. Bring to a boil, then reduce heat and simmer for at least 30 minutes. 20 minutes before serving, add the fish and make the Rice with 2 cups of water. Serve Court Bullion over Rice.
Comments: This is an old Cajun method of preparing very large Redfish (which were considered inedible cooked any other way). It works with any kind of fish even the oily kind. The dish is not hot since adding the Tobasco at the beginning allows the "fire" to cook away leaving the flavor. Real Cajuns never add Tobasco to cooked food. This recipe serves 4 ordinary people or 2 hungry Cajuns. Bon Appitite!
Located in: Seafood
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