Redfish Courtbouillon Court Bouillon Recipes

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LOUISIANA COURT-BOUILLON (OR CAJUN COURT BOUILLON)



Louisiana Court-Bouillon (Or Cajun Court Bouillon) image

Fish stews are common around the Gulf Coast, but a court-bouillon (pronounced coo-bee-on) is special. I recall my dad spending the better part of a Saturday brewing up a batch of this classy elixir. This is a variation of a Nola Cuisine recipe based on catfish.

Provided by Red_Apple_Guy

Categories     Stew

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 20

1 medium onion, chopped
1 small bell pepper, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
2 tablespoons butter
4 tablespoons flour, browned
1 (15 ounce) can diced tomatoes
2 1/2 cups fish stock
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons fresh thyme, chopped
1 tablespoon creole seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
3 lemon slices
1 lb fish (flounder, snapper, and or or shrimp)
1/8 cup fresh parsley, chopped
3 cups cooked rice

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.

Nutrition Facts : Calories 124.4, Fat 3, SaturatedFat 1.6, Cholesterol 6.7, Sodium 243.8, Carbohydrate 20.7, Fiber 0.9, Sugar 0.9, Protein 3.4

REDFISH COURTBOUILLON



Redfish Courtbouillon image

This is a classic Cajun dish - a rich and spicy fish stew that's served over rice. Courtbouillon is pronounced "coo-bee-on" here in south Louisiana.

Provided by Melissa Spangler

Categories     Stew

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

6 lbs redfish fillets
4 tablespoons butter
4 tablespoons flour
1 1/2 cups onions, chopped
2 green onions, chopped
1/2 bell pepper, chopped
3 cloves garlic, chopped
1 (14 ounce) can tomato sauce
3 tablespoons chopped parsley
2 bay leaves
1/4 teaspoon thyme
2 teaspoons salt
1/4 teaspoon pepper
3 -4 cups hot water

Steps:

  • Cut the fillet in 2" cross sections and set aside.
  • Melt butter in dutch oven, then add flour and stir until brown.
  • Add vegetables and saute until soft.
  • Add tomato sauce and cook for 15 minutes.
  • Add parsley, bay leaves, thyme and gradually stir in hot water.
  • Cover and cook for 30 minutes.
  • Drop fish in and cook another 30 minutes.
  • Serve over hot rice.

Nutrition Facts : Calories 498.8, Fat 22.7, SaturatedFat 7.5, Cholesterol 232.9, Sodium 1154.8, Carbohydrate 9.6, Fiber 1.7, Sugar 3.7, Protein 61.4

REDFISH COURT-BOUILLON



Redfish Court-bouillon image

An old recipe I got from my Grandmother for a classic New Orleans dish! Redfish, in a simple, delicious, almost creamy tomato style sauce! Simple and superb!!! For a thicker sauce, drain the stewed tomatoes, or cut back on the amount.

Provided by CARPEDM01

Categories     Fish Recipes

Time 1h

Yield 12

Number Of Ingredients 13

½ cup olive oil
½ cup all-purpose flour
¼ cup chopped onion
4 cloves garlic, chopped
½ cup chopped celery
3 (16 ounce) cans stewed tomatoes
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
1 bay leaf
4 pounds red snapper fillets

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Mix together the olive oil and flour in a saucepan over medium heat to make a roux. Cook, stirring constantly, for about 15 minutes or until dark. This may take longer.
  • Add the onion, garlic, and celery to the roux, and cook until softened. Stir in stewed tomatoes, and season with salt, pepper, thyme, basil, oregano and bay leaf. Mix until well blended and heated through. Lay fish fillets in the bottom of a baking dish large enough to hold them in a single layer. Pour the sauce over the fish.
  • Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork. While cooking, baste occasionally with the sauce. Remove bay leaf, and serve.

Nutrition Facts : Calories 283 calories, Carbohydrate 11.8 g, Cholesterol 55.5 mg, Fat 11.3 g, Fiber 1.5 g, Protein 32.8 g, SaturatedFat 1.7 g, Sodium 368.1 mg, Sugar 4.2 g

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