Redfish Courtbouillon

Melissa Spangler's Note:

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.

• Total Time: 1 hrs 35 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

• 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

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.

Reviews

[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!

[WhoDat]

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!!!!

[Meccatx]

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!