Redfish Courtbouillon

READY IN: 1hr 35mins
Doc T
Recipe by Melissa Spangler

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.

Top Review by Doc T

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!

Ingredients Nutrition

Directions

  1. Cut the fillet in 2" cross sections and set aside.
  2. Melt butter in dutch oven, then add flour and stir until brown.
  3. Add vegetables and saute until soft.
  4. Add tomato sauce and cook for 15 minutes.
  5. Add parsley, bay leaves, thyme and gradually stir in hot water.
  6. Cover and cook for 30 minutes.
  7. Drop fish in and cook another 30 minutes.
  8. Serve over hot rice.

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