I had a pretty good recipe for redfish soup, and one of these days I just might post it, but when I made a few slight modifications and transformed it into sauce piquant, the results were such that I haven’t made a soup in years! This is really good stuff!
Two reds around 24 inches long, filleted, skinned and cut into bite-sized chunks with all the red meat removed.
1/3 cup peanut oil, 1/3 cup flour
1 large yellow onion finely chopped
4 stalks celery finely chopped
1 tbsp minced garlic
4 to 6 chopped shallot tops
4 to 6 thin slices of lemon
1 bay leaf
1 tbsp parsley
1 can petite diced tomatoes, 3 cans tomato sauce
1/2+ tbsp garlic salt
1/2+ tbsp red pepper
Make a dark roux, saute onion and celery for 3 to 4 minutes, add minced garlic and saute one more minute. Add tomatoes and sauce, lemon, salt, pepper, and bay leaf and simmer covered for 30 minutes. Add fish chunks and simmer covered for 15 minutes. (At this point you might consider adding a couple of ounces of Vouvray. Or not.). Add shallot tops and parsley and simmer covered for 15 more minutes or until fish-chunks break apart easily. Serve over rice with sliced tomatoes and a couple of cold ones on the side!