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Ingredients

• 3/4 cup all-purpose flour
• 1 cup chopped yellow onions
• 1 cup chopped green bell peppers
• 1/2 cup chopped celery
• 1 tablespoon minced garlic
• 2 bay leaves
• 1/4 cup tomato paste
• 1/2 cup dry sherry
• 5 cups fish stock or shrimp stock
• 1 (14.5-ounce) can diced tomatoes with their juices
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 6 redfish or trout fillets (each about 6 ounces), cut in 1/2 on the diagonal
• 1 1/2 teaspoons Essence, recipe follows
• 4 tablespoons unsalted butter
• 3 cups cooked long-grain white rice

Description

Food Network Invites You To Try This Creole Redfish Court-bouillon Recipe From Emeril Live.

Food Network