Cajun Courtbouillon
"A Deep South Courtbouillon is a roux-based fish stew, made with creole tomato sauce, stewed down and reduced, and used to poach fish - often redfish, red snapper or catfish...."
INGREDIENTS
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4 cups seafood stock
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2/3 cup roux
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1 cup onion
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1 stalk celery
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1 green bell pepper
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2 garlic cloves
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1 pound 12 ounce whole tomatoes
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1 can Rotel diced tomatoes
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1 teaspoon kosher salt
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1/4 teaspoon black pepper
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1/4 teaspoon Cajun seasoning
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2 to 3 pounds redfish, red snapper, or catfish
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Kosher salt and freshly cracked black pepper, to taste
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Green onion, to garnish
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Fresh parsley, to garnish
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Hot, cooked rice
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Hot pepper sauce, for the table
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Lemon wedges
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