📝 About This Recipe
A cornerstone of Louisiana’s coastal heritage, Courtbouillon (pronounced 'koo-bee-yon') is a slow-simmered, tomato-based seafood stew that bridges the gap between a rustic French bouillabaisse and a spicy Cajun gravy. Unlike a gumbo, this dish relies on a rich, brick-red roux and the bright acidity of tomatoes to highlight the delicate texture of fresh-caught Gulf fish. It is a soulful, aromatic masterpiece that captures the true essence of the Bayou in every spoonful.
🥗 Ingredients
The Fish and Marinade
- 2.5 pounds Redfish or Snapper fillets (cut into 3-inch chunks; catfish can be substituted)
- 2 tablespoons Creole seasoning (divided; use a low-sodium blend if preferred)
- 1 tablespoon Lemon juice (freshly squeezed)
The Roux and Holy Trinity
- 1/2 cup Vegetable oil or Lard
- 1/2 cup All-purpose flour
- 2 cups Yellow onion (finely diced)
- 1 cup Green bell pepper (diced)
- 1 cup Celery (finely sliced)
- 4 cloves Garlic (minced)
The Braising Liquid
- 28 ounces Crushed tomatoes (canned, high-quality)
- 4 cups Seafood stock (homemade or low-sodium bottled)
- 1/2 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 pieces Bay leaves (dried)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1/4 teaspoon Cayenne pepper (adjust to heat preference)
Garnish
- 1/2 cup Green onions (thinly sliced)
- 1/4 cup Fresh parsley (chopped)
👨🍳 Instructions
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1
Place the fish chunks in a bowl and toss with 1 tablespoon of Creole seasoning and the lemon juice. Cover and refrigerate while you prepare the base.
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2
In a large heavy-bottomed Dutch oven or cast-iron pot, heat the oil over medium heat. Gradually whisk in the flour to begin your roux.
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3
Stir the roux constantly for 15-20 minutes until it reaches a 'peanut butter' or light copper color. Do not let it get as dark as a gumbo roux, as we want the tomato flavor to shine.
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4
Immediately add the onions, bell peppers, and celery to the roux. The moisture from the vegetables will stop the roux from cooking further. Sauté for 8-10 minutes until softened.
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5
Add the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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6
Stir in the crushed tomatoes and cook for 5 minutes, allowing them to slightly caramelize and lose their raw metallic edge.
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7
Slowly pour in the seafood stock and white wine while whisking to ensure the roux incorporates smoothly without lumps.
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8
Add the bay leaves, thyme, Worcestershire sauce, cayenne, and the remaining tablespoon of Creole seasoning. Bring the mixture to a gentle boil.
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9
Reduce the heat to low, cover the pot partially, and simmer for 45 minutes. This allows the flavors to marry and the sauce to thicken into a rich gravy.
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10
Taste the sauce and adjust salt or spice if needed. Gently nestle the marinated fish pieces into the bubbling sauce.
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11
Cover the pot and simmer for 10-12 minutes. Avoid stirring the pot vigorously; instead, gently shake the pot to move the fish. This prevents the delicate fillets from breaking apart.
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12
Once the fish is opaque and flakes easily with a fork, remove from heat. Stir in the green onions and parsley just before serving.
💡 Chef's Tips
Use a firm-fleshed white fish like Redfish, Snapper, or even Grouper; flaky fish like Tilapia will disintegrate in the stew. If the sauce feels too thick after simmering, add a splash more stock or water to reach your desired consistency. Always use a heavy pot, preferably cast iron, to ensure even heat distribution and prevent the roux from scorching. For an extra layer of flavor, sear the fish pieces in a separate pan for 1 minute per side before adding them to the stew. Don't skip the wine; the acidity is crucial for balancing the richness of the roux and the sweetness of the tomatoes.
🍽️ Serving Suggestions
Serve over a mound of fluffy, long-grain white rice to soak up the savory sauce. Accompany with a thick slice of toasted, buttered French bread for dipping. Pair with a crisp, cold glass of Chenin Blanc or a light pilsner to cut through the spice. A side of vinegary coleslaw or a simple green salad provides a refreshing contrast to the warm stew. Provide extra hot sauce and lemon wedges at the table for guests to customize their heat and acidity levels.