Tiliapia Courtbouillon

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This is a cajun recipe for fish cooked in a moderately spicy red sauce. The original recipe called for redfish but tilapia works well. any firm fish like catfish or snapper would also work well. the amount of heat can be easily modified by cutting back or adding more cayenne pepper

1 lb tilapia filets (4 or so)
3 Tbsp oil
3 Tbsp flour
1 large onion chopped
1 bell pepper chopped
1 stalk celery chopped
3 cloves garlic crushed
28 oz can crushed tomatoes
10 oz can rotel tomatoes with green chilies
2 bay leaves
1 tbsp sugar
1 tbsp thyme
1/2 cup red wine
1 tbsp worcestershire sauce
2 Tbsp lemon juice
1/2 tsp cayenne pepper or to taste

Cut Fish into 2 inch chunks an set aside in the fridge
in a large heavy pot make a roux with the oil and flour. when its a light brown add the onion,bell pepper,celery and green onions and saute until soft
add the garlic and saute 1 minute.
add the rest of the ingredients except for the fish.
bring to a boil and simmer 15 minutes stirring occasionally
add the fish and cook 10 minutes more
serve over rice

 

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