Redfish Courtbouillon

Ingredients

• 5 lb redfish
• 2 blue crabs, quartered
• 1 lb medium Louisiana or wild American shrimp, peeled
• 1 C shucked oysters
• 1 lb jumbo lump crabmeat, picked over
• 2 onions, chopped
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 6 tomatoes, peeled and diced
• Leaves from 1 sprig fresh tarragon, minced
• Juice of 1 lemon
• Salt
• Freshly ground black pepper
• ½ C canola oil
• ½ C flour
• 1 tsp crushed red pepper flakes
• ¼ tsp ground allspice
• ¼ tsp ground coriander seed
• 3 bay leaves
• 2 C shrimp Stock
• 3 green onions, chopped
• ¼ tsp Worcestershire
• Tabasco
• 4 C cooked white rice

Directions

1. Prep Oven & Fish: Preheat oven to 300°F. To prevent curling, score both sides of the redfish ¼" deep in a few places between the pectoral fins and tail and along both sides of the dorsal fin.
2. Season Fish: Place fish in a roasting pan just large enough to lie flat. Season all over with lemon juice, salt, and pepper; set aside.
3. Make Roux: In a large heavy-bottomed saucepan, heat oil and whisk in flour. Cook over moderate heat, stirring constantly, until the roux is deep brown and nutty, about 15 minutes.
4. Build Base: Add onions and blue crab quarters to the roux and cook 5 minutes, stirring frequently. Add bell peppers, celery, garlic, and tomatoes. Increase heat to medium-high and bring to a boil, stirring occasionally.
5. Add Stock & Spices: Stir in tarragon, pepper flakes, allspice, coriander, bay leaves, and shrimp stock. Bring to a boil, season with salt and pepper, then pour the sauce over the fish. Cover with foil and bake ~40 minutes.
6. Add Shellfish: Scatter shrimp, oysters, lump crabmeat, and green onions around the fish. Return to oven uncovered and bake ~15 minutes more, until fish flakes from the bone.
7. Finish & Serve: Season the gravy with Worcestershire, a little Tabasco, and salt and pepper. Portion fish with gravy and serve over rice.

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