Velkena
February 24th, 2010, 08:45 AM
Tilapia Court Bouillon
1/2 cup cooking oil
1/2 cup all-purpose flour
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
4 cloves garlic, minced
6 cups chicken broth or fish stock (I use Chicken Broth)
15 oz. can tomato sauce
10 oz. can Rotel tomatoes
2 bay leaves
3 lbs. tilapia fillets
Creole seasoning (I use Tony’s)
8 cups hot cooked rice
In large 12” Dutch oven stir together oil and flour until smooth to begin making roux. Cook over medium-high heat until mixture boils, stirring constantly. Reduce heat to medium and stir constantly about 15 minutes or until mixture turns a medium brown. Sautee onions, celery, green pepper, and garlic. Add to roux mixture. Stir in chicken broth or fish stock. Add tomato sauce, tomatoes and bay leaves. Bring to boil; reduce heat. Cover and simmer for 30 minutes. Meanwhile, cut fish into bite-sized pieces. Sprinkle lightly with Creole seasoning. (I sprinkle a bit more than lightly) Add tilapia to tomato mixture. Cover and simmer for 25 minutes. Season to taste with Creole seasoning if needed. Remove and discard bay leaves. Mound 1 cup rice on each serving plate. Spoon tilapia mixture over rice.
Makes 8 Servings
You can make this as spicy as you like by just adding more Creole Seasoning. Start mild and you can just add the seasoning to individual bowls if anyone wants it more spicy.
I prepare this 2 or 3 times a year when it's cool/cold. My Dutch Oven Group loves it.
1/2 cup cooking oil
1/2 cup all-purpose flour
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
4 cloves garlic, minced
6 cups chicken broth or fish stock (I use Chicken Broth)
15 oz. can tomato sauce
10 oz. can Rotel tomatoes
2 bay leaves
3 lbs. tilapia fillets
Creole seasoning (I use Tony’s)
8 cups hot cooked rice
In large 12” Dutch oven stir together oil and flour until smooth to begin making roux. Cook over medium-high heat until mixture boils, stirring constantly. Reduce heat to medium and stir constantly about 15 minutes or until mixture turns a medium brown. Sautee onions, celery, green pepper, and garlic. Add to roux mixture. Stir in chicken broth or fish stock. Add tomato sauce, tomatoes and bay leaves. Bring to boil; reduce heat. Cover and simmer for 30 minutes. Meanwhile, cut fish into bite-sized pieces. Sprinkle lightly with Creole seasoning. (I sprinkle a bit more than lightly) Add tilapia to tomato mixture. Cover and simmer for 25 minutes. Season to taste with Creole seasoning if needed. Remove and discard bay leaves. Mound 1 cup rice on each serving plate. Spoon tilapia mixture over rice.
Makes 8 Servings
You can make this as spicy as you like by just adding more Creole Seasoning. Start mild and you can just add the seasoning to individual bowls if anyone wants it more spicy.
I prepare this 2 or 3 times a year when it's cool/cold. My Dutch Oven Group loves it.