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        <p><a href="?HomePage">HomePage</a> :: <a href="?CajunRecipes">CajunRecipes</a> :: RedfishCourtbouillon</p>
<p>A cousin was asking for a good courtbouillion recipe, so I thought I&#39;d dash this off&#8230;</p>
<p>Let me first say if if you&#39;re using catfish, do yourself a favor and throw out the catfish.<br />Find you some drum or redfish, salt water gar or even flounder. Catfish tastes nasty, sorry.<br />Oh, and if your fish smells fishy, it ain&#39;t fresh, and lemon juice only masks the smell.<br />Fresh fish doesn&#39;t need any lemon juice, nor is fish supposed to taste like lemon, believe it or not.</p>
<p>They say <q>first, you make a roux</q>. You can make one later, but first take those fish bones and make a stock.</p>
<p>Brown a lot of onions, celery and bell pepper (see <a href="?Jambalaya">Jambalaya</a>).<br />Don&#39;t listen to YWES or whoever came up with the term <q>trinity</q>... it&#39;s blaspehmous.<br />I really have no idea why good Catholics in South Louisiana allowed themselves to be talked into<br />using that term. I don&#39;t have to tell you to drain all that grease once your onions are done, do I?</p>
<p>We always made a tomato-based courtbouillon, so why do any different now? Simmer tomato paste and sauce<br />(Contadina and Del Monte, respectively), with that roux you were supposed to have made, along with<br />garlic, oregano, thyme, basil, cayenne, bay leaf and your stock. And don&#39;t be stingy with any of those<br />seasonings, hear? Oh yeah, and make sure you use black pepper and salt, too, plus a tablespoon or two<br />of onion powder (trust me on this). Seriously, let that simmer for at least an hour and a half.</p>
<p>Start cooking your rice. Once that&#39;s turned down, gently place your fish fillets into the simmering pot.<br />Don&#39;t stir. Once your rice is done, so is the fish.</p>
<p>Mais, get a bowl and eat, neg.</p>

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