Issue Date: January, 2010
Serves: Serves 4
Pairings:
Courtesy of:

Chef Tory McPhail, Commander’s Palace, New Orleans, LA, for Louisiana Cookin

Ingredients:

• 3 redfish skeletons, rinsed
• 1/2 pound shrimp shells
• 1/4 cup celery, chopped
• 1 medium onion, diced
• 2 bay leaves
• 1 leek, sliced crosswise, white part only
• 3 cups white wine
• 4 teaspoons whole black peppercorns
• 1 1/2 teaspoons salt, in all
• 1 gallon water
• 10 sprigs fresh thyme
• 10 sprigs fresh tarragon
• 1 pound Louisiana shrimp (41-50 count)
• 4 to 6 6-ounce redfish filets
• salt, to taste pepper, to taste

Instructions:

Combine all but the shrimp and redfish filets in a pot, and slowly bring to a low simmer for 20 to 30 minutes, skimming every 5 minutes. Do not let it boil. Turn off heat and let set for 10 minutes. Strain through cheese cloth and reserve liquid.

Season redfish and shrimp with salt and pepper, to taste. In a 300ºF oven or over low flame, lightly poach seasoned redfish and shrimp until just cooked.

Present fish in a bowl with shrimp and pour hot clear consomme over to complete. Garnish with fresh basil, mint, tarragon, chives, or other soft herbs.