Ingredients

• 4 tbsp vegetable oil
• 4 tbsp all-purpose flour
• 1 unit large onion, chopped
• 1 unit celery, chopped
• 1 unit green bell pepper, chopped
• 3 unit garlic, minced
• 1 unit crushed tomatoes (800g/28oz)
• 3 cup fish stock or clam juice
• 0.5 cup dry white wine
• 1 tsp dried thyme
• 0.5 tsp dried oregano
• 0.5 tsp cayenne pepper
• 1 unit bay leaf
• 0.5 tsp salt, or to taste
• 0.25 tsp black pepper, or to taste
• 700 g redfish fillets, cut into 4-6 pieces
• 0.25 cup fresh parsley, chopped, for garnish
• 0.25 cup green onions, sliced, for garnish
• 3 cup cooked white rice, for serving

Instructions

1. 1

   Make the Roux — In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly for 8-10 minutes until a rich, dark brown roux is formed. Be patient and stir continuously to prevent burning.

2. 2

   Sauté Vegetables — Add the chopped onion, celery, and green bell pepper (the 'holy trinity') to the roux. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant.

3. 3

   Build the Sauce — Stir in the crushed tomatoes, fish stock, dry white wine, dried thyme, dried oregano, cayenne pepper, and bay leaf. Bring the mixture to a simmer, stirring well to combine all ingredients and scrape up any browned bits from the bottom of the pot. Season with salt and black pepper to taste.

4. 4

   Simmer the Courtbouillon — Reduce the heat to low, cover the pot, and let the sauce simmer gently for 30-40 minutes, allowing the flavors to meld and the sauce to thicken. Stir occasionally to prevent sticking.

5. 5

   Add Redfish — Gently nestle the redfish fillets into the simmering sauce. Ensure the fish is mostly submerged. Cover the pot and continue to simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.

6. 6

   Serve — Remove the bay leaf. Ladle the Creole Redfish Courtbouillon over cooked white rice in individual bowls. Garnish generously with fresh chopped parsley and sliced green onions. Serve hot and enjoy this classic New Orleans dish!