Louisiana Court-Bouillon (Or Cajun Court Bouillon) |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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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. Ingredients:
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 |
Directions:
1. Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
2. Cook veggies in butter until tender.
3. Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
4. Add bay leaves.
5. 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.
6. Simmer 20 minutes.
7. Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
8. Adjust seasonings to taste.
9. Serve with rice in bowl.
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