Easy Redfish Chowder


This recipe comes from Louisiana Cookin’ Magazine.

redfishchowder

  • 4 tablespoons olive oil
  • 2 10-ounce cans Ro-tel Whole Tomatoes and Green Chilies
  • 2 teaspoons liquid crab boil
  • 1/4 cup minced fresh garlic
  • 4 1/2- pound skinless redfish fillets
  • 1 cup water
  • Cajun seasoning to taste
  • cooked white rice or hot French bread

Pour olive oil into a large skillet, preferably cast iron, set over medium heat. Add Ro-tel tomatoes, crab boil, garlic, and water. Bring to a boil, reduce
heat to low, and simmer to marry flavors, about 20 minutes.

Submerge the fish fillets in the sauce. Cover and lower the heat to medium-low. Simmer for 10 to 15 minutes or until the fish is cooked through. Break fish up into large flakes and serve with rice or hot french bread.

By FASTILY (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)], via Wikimedia Commons

By FASTILY (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)%5D, via Wikimedia Commons

redfish public domain

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