Cajun-Style Redfish Courtbouillon

Ingredients

Fresh parsley

1/4 cup, chopped

Green onions

1/4 cup, chopped

Salt and pepper

to taste

Hot sauce

1 tablespoon

Cajun seasoning

2 tablespoons

Water

2 cups

Tomato paste

2 tablespoons

Tomatoes

2 cups, diced

Garlic

2 cloves, minced

Celery

1 cup, diced

Bell pepper

1 cup, diced

Onion

1 cup, diced

Vegetable oil

2 tablespoons

Redfish fillets

4 (6-ounce) fillets

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion, bell pepper, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the diced tomatoes, tomato paste, water, Cajun seasoning, hot sauce, salt, and pepper. Mix well to combine all the ingredients.
4. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally. This will allow all the flavors to meld together.
5. Lightly season the redfish fillets with salt and pepper, then gently place them into the simmering stew. Spoon the sauce over the fish to ensure they're well coated.
6. Cover the pot and let it simmer for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Once cooked, garnish the stew with freshly chopped green onions and parsley.
8. Serve your Cajun-Style Redfish Courtbouillon hot, accompanied by steamed rice or warm crusty bread for a hearty and satisfying meal.