Creole Redfish Courtbouillon

This Creole soup features Redfish, Onion, large, minced, Lard. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Stewing

Cuisine: Creole

Courses: Soups

Difficulty: Intermediate

Servings: 1

Calories: 785.6

Description

This Creole soup features Redfish, Onion, large, minced, Lard. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

3 pound Redfish
1 ea Onion, large, minced
1 tablespoon Lard
6 ea Tomatoes, large, chopped
2 tablespoon Flour
4 cup Water
6 ounce Claret
1 ea Lemon, juice of
1 Thyme, finely minced
1 Parsely, finely minced
1 Bay leaf
1 ea Garlic clove, finely minced
1 Salt & pepper to taste

Directions

1
Put lard in a deep kettle.
2
Stir in flour, don't burn.
3
Add green seasonings.
4
Put in tomatoes, water, pepper and salt.
5
Cook about 50 minutes.
6
Add Redfish, slice by slice, and the juice of a lemon.
7
Simmer gently until fish is tender.
8
Serve with mashed potatoes

Nutrition Facts

Servings 1

Amount Per Serving
Calories 785.6kcal

% Daily Value *
Total Fat 21.2g33%
Saturated Fat 5.5g28%
Cholesterol 170.2mg57%
Sodium 216.7mg10%
Total Carbohydrate 65.1g22%
Dietary Fiber 19.9g80%
Sugars 6.5g
Protein 89.4g179%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bay, chopped, claret, clove, courtbouillon, creole, finely, fish, flour, garlic, juice, lard, large, leaf, lemon, minced, onion, parsely, pepper, redfish

Read it online: https://www.chefs-mate.com/recipe/creole-redfish-courtbouillon/