Prep 20 mins
Cook 1 hr 15 mins
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.
- 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
- 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.
Everyone enjoyed this one. Added 1/4 tsp cayenne pepper as suggested by another reviewer. Was just the right amount of spice. I recommend this recipe and look forward to making it again. Thanks for the recipe!
UNBELIEVABLE!!!! I had a friend give me a 45 lb bull redfish, and after I fillet it, I had extra pieces of meat and I didn't know what to do with it, and this was perfect!! This was by far one of the best seafood dishes that I had ever had!! The only thing different that I did was add 1/4 tsp of Cayenne pepper. Very rich and tasty! THANKS!!!!
This courtboullion is so full of flavor for such an easy recipe. I added a touch of chile-lime sauce to my serving, but nothing more. I would have to say of the recipes I have tried (and failed at), this one comes closest to the courtbouillon served when Papaw's in Lake Charles was open 8 years ago. This tamed the taste of Redfish, so I can hardly wait to see if it does the job with fresh catfish out of our stock tank. Thanks for the recipe!