RedFish Courtbouillion

 I was digging in the freezer looking for something to cook and found a redfish and decided to make a Courtbouillion like my Granny & Paw Paw use to make. I have not made one in way too many years to count. After looking threw a ton of cookbooks, I found one that reminded me of the way they used to make it. I had to change it a lil bit but in the end, it tasted just like the one they made. They would have been very proud !! It was not one of Dannys favorite cause he is not into tomato gravy too much but he at a whole plate of it...LOL

 Start of by cooking a roux to a dark red stage.

 Add the chopped onions and cook for about 3 mins till they turn a lil clear.

Add the chopped bell pepper and cook for about 3 mins.

 Add the chopped garilc and cook till you start to smell it, about one min. You don't want it to burn.

 Add the rotel and paste and stir in real good. Cook about 5 mins.Add chopped mushrooms and stir them in real easy so they don't break up too much. Cook about 4 mins

 Add the water & bay leaves. Cook till boiling. Lower fire and simmer till thick. Remember that the fish will put off a lot of water so you want it kinda thick. Stir it often cause the sauce tends to stick to the bottom of the pot. It took mine about 30 mins.

 Add the the lemons..make sure you take the seeds out..LOL Cook for about 3 mins

 Add the olives and cook about 3 mins

 Season with salt, black,red & white pepper. You can add parsley and green onions too. I forgot..LOL

 Once you get it tasting the way you like, add the cup up fish and just kinda push them down into the gravy and cover them with the gravy. Put the lid on and make sure the fire is very low so it does not burn. You don't want to stir it too much till the fish is cooked. If you do, the fish will fall apart.

 Photo is kinda fuzzy..LOL Just taste it again to make sure it does not need any more salt or pepper. If the fish put off too much water and made the gravy too thin..just let cook a few mins. The fish will not fall apart too much. If too thick, just add a little water till you get it the way you want.

 Put it over some rice with some garlic bread..YUM
PS..don't eat the lemon slices...LOL

1 cup AP flour
3/4 cup oil
1 1/2 cups chopped onions
1 cup chopped bell pepper
3 cloves of chopped garlic
1 10 oz can of rotel
1 small can of tomato paste
2 cups sliced mushrooms
3 bay leaves
1 quart of warm water
1/2 thin sliced lemon
3 lbs of redfish (more or less ) or other firm fish
1 cup green olives
salt,black,red & white pepper
parsley & green onions if you want,

Make a dark roux and add onions and let cook a few mins. Add bell pepper and cook a few mins. Add garlic and cook about one min. Add rotel and tomato paste and cook for about 5 mins. Add mushrooms and cook a few mins. Add water & bay leaves and stir in real good. Let cook till thick, about 30 mins. Add lemon and cook a few mins. Add olives and cook a few mins. If adding parsley & green onions, add now,Season to taste and then add fish. Cook till fish is done, about 5-10 mins.
Serve over rice with garlic bread..YUM !!