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Redfish courtbouillon
Cajun fish stew in a rich tomato and roux gravy
AmericanIn Cajun country, courtbouillon (say 'coo-boo-yon') is not the French poaching broth but a thick, spicy red stew of firm fish, made in the fishing communities of Vermilion Bay and the Atchafalaya Basin after a good day's catch of redfish or catfish. It is built on a roux and tomatoes and finished with lemon and spring onions, then served over rice. Chef's tip: lay the fish on top of the sauce and spoon it over rather than stirring, so the pieces stay whole.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- ¼ cup vegetable oil
- 2 ⅛ oz plain flour
- 2 onionsdiced
- 2 celery sticksdiced
- 1 green pepperdiced
- 4 cloves garlicchopped
- 1 ¾ lb tinned chopped tomatoes
- 2 cups fish stock
- ½ tsp dried thyme
- ½ tsp cayenne pepper
- 1 ½ tsp salt
- 2 lb redfish, red drum or other firm white fish filletscut into 6 cm pieces
- 1 lemonthinly sliced
- 4 spring onionssliced
- 2 tbsp fresh parsleychopped
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Method
0/5 doneStep 1: Cook the ¼ cup vegetable oil and 2 ⅛ oz plain flour in a wide, heavy pan over a medium heat, stirring constantly, for 20 minutes into a roux the colour of milk chocolate.
20 minStep 2: Add the 2 onions, 2 celery sticks and 1 green pepper and cook 8 minutes until soft, then the 4 cloves garlic for 1 minute.
9 minStep 3: Add the 1 ¾ lb tinned chopped tomatoes, 2 cups fish stock, 2 bay leaves, ½ tsp dried thyme, ½ tsp cayenne pepper and 1 ½ tsp salt and simmer 25 minutes until thick and rich.
25 minStep 4: Lay the 2 lb redfish, red drum or other firm white fish fillets and 1 lemon slices in the sauce, spoon sauce over, cover and simmer very gently for 8–10 minutes, until the fish is opaque and flakes easily. A common mistake is stirring, which breaks the fish into shreds.
10 minStep 5: Scatter over the 4 spring onions and 2 tbsp fresh parsley and serve over rice.
2 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 32 g
- Carbs
- 16 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does redfish courtbouillon take?
- About 80 minutes in total: 20 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of onions?
- 2 shallots per onion.
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