Redfish Courtbouillon

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Green onions (1/4 cup, chopped)
• Salt and pepper (to taste)
• Hot sauce (1 tablespoon)
• Cajun seasoning (2 tablespoons)
• Water (1 cup)
• Tomato paste (2 tablespoons)
• Tomatoes (2 cups, diced)
• Garlic (3 cloves, minced)
• Celery (2 stalks, chopped)
• Bell pepper (1 large, chopped)
• Onion (1 large, chopped)
• Vegetable oil (2 tablespoons)
• Redfish fillets (2 pounds)

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the tomatoes, tomato paste, water, Cajun seasoning, hot sauce, salt, and pepper. Stir well to combine.
4. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
5. Season the redfish fillets with salt and pepper, then add them to the pot. Spoon the sauce over the fish.
6. Cover the pot and simmer for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Garnish with chopped green onions and fresh parsley.
8. Serve the redfish courtbouillon hot with steamed rice or crusty bread.