Cajun Fish Court Bouillon From Great Grandma Recipes

LOUISIANA COURT-BOUILLON (OR CAJUN COURT BOUILLON)

Steps:

• Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
• Cook veggies in butter until tender.
• Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
• Add bay leaves.
• Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock.
• Simmer 20 minutes.
• Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
• Adjust seasonings to taste.
• Serve with rice in bowl.

CAJUN FISH COURT-BOUILLON FROM GREAT-GRANDMA

Steps:

• Gather the ingredients.
• Heat a large heavy pot over medium heat.
• When the pot is hot, add oil and heat for a minute or so, then add the flour and make a roux by stirring constantly for at least 10 minutes, and up to 30 minutes. It should be a nice medium to dark brown.
• Add the onion, salt, and pepper and cook for 10 minutes, until onions are softened (or "withered" as Grandma would say).
• Add hot water and bring to a boil, stirring to incorporate water into the roux. Add tomatoes, garlic, vinegar, and green onions and bring to a boil.
• Add the fish, gently stir, reduce heat to low, and simmer over low heat for 1 hour (fish fillets will break into pieces during cooking).
• Sprinkle with parsley and serve with bread.