Seafood Courtboullion

1 Lb. Redfish or Catfish cut into two inch cubes

1/2 cup raw bacon, chopped

1 cup yellow onion, diced

1 tablespoon garlic, minced

3/4 cup red bell pepper, diced

1/2 cup green bell pepper, diced

3 cups okra, chopped

6 cups fresh tomatoes, chopped

1 lemon, zest and juiced

3/4 cup white wine

1 cup fish stock

1 cup Shock Top beer

1/2 pound crabmeat

1/2 pound fresh shrimp,cleaned and deveined.

1 cup peanuts

3 cups + 3 tablespoons flour

1 1\2 tablespoons Creole seasoning

2 teaspoons Tabasco sauce

3 tablespoons unsalted butter

salt and black pepper, to taste

1. Render the bacon. Add butter and 3 tablespoons flour and make a light brown roux. Stir in and saute the onions and garlic until tender. Add and saute the bell peppers. Stir in the okra and season with salt and black pepper. Add tomatoes and Creole seasoning and bring to a simmer. Stir in wine, lemon, and fish stock, and then bring to a boil.

2. Chop peanuts in food processor and blend with flour. Dust shrimp and Red fish with peanut flour. In a separate saute pan, saute redfish and shrimp in butter, in batches until lightly browned. Add fish and shrimp to the courtboullion and cover for 10 minutes. Add the crab Simmer for 5 minutes. Season with salt, pepper, Tabasco, and Creole seasoning to taste.

3. Serve over long grain rice or Toast points.