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View Gallery Photo: Melanie Acevedo

SERVES 8

Louisiana courtbouillon is a thick, rich fish stew immersed in traditional Acadian flavors. We like to serve it over rice.

2⁄3 cup vegetable oil
2⁄3 cup flour
1 cup onion, finely chopped
1⁄2 cup green bell pepper, finely chopped
1⁄2 cup celery, finely chopped
3 garlic cloves, minced
1-lb. can whole tomatoes, crushed
2 cups hot Double-Rich Fish Stock
2 tsp. salt
1⁄2 tsp. cayenne
2 1⁄2 red snapper filets
1⁄4 cup scallions, finely chopped
1 tbsp. parsley leaves, finely chopped
Cooked rice

1. Make a dark brown roux with the oil and flour. Add onions, peppers, celery, and garlic. Cook over medium heat until tender. Add tomatoes and reduce heat. Cook 30 minutes.

2. Add stock, salt, and cayenne and cook for 1 hour more.

3.Add red snapper filets and cook until they flake easily, 10–15 minutes. Adjust seasoning. Stir in scallions and parsley. Serve with rice.

This article was first published in Saveur in Issue #4