Redfish Courtbouillon

Redfish Courtbouillon created by Jonathan Melendez

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.

Ready In:
1hr 35mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Melissa Spangler
Contributor
@Melissa Spangler
Contributor
"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."

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  1. Jonathan Melendez
    Loved this dish so much! The fish was perfectly tender and the sauce was very flavorful. It was great with some white rice and a squeeze of lemon.
  2. Jonathan Melendez
    Redfish Courtbouillon Created by Jonathan Melendez
  3. Jonathan Melendez
    Redfish Courtbouillon Created by Jonathan Melendez
  4. Jonathan Melendez
    Redfish Courtbouillon Created by Jonathan Melendez
  5. susanzel55
    No redfish courtbullion recipe is legitimate without lemon. Someone from Iowa wrote this recipe.
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