How Do You Create Camp Fire Cajun Court-Bouillon Redfish?
Make this simple but tasty dish over a camp fire in a cast iron Dutch oven or at home on your range in a stock pot. This recipe serves 6. Clean the fish, discard the head and tail and chop through the back bone into slices 2 to 3 inches wide. Heat the oil in the Dutch oven, stir in the flour and keep stirring until the flour is brown but not burned. Reduce the heat and stir in the onion, bell pepper, tomato and celery. Saute until lightly browned. Pour in a cup of water (or chicken broth), add all the other ingredients except the wine and simmer for 30 minutes. Remove the fish, pick out the bones and return to Dutch oven. Pour in the wine, bring to a boil and serve over the hot rice.
