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.
- 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
- 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.