Sep 15, 2011
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Courtbouillon

This hearty Louisiana fish stew fairly bursts with onions, celery, and bell peppers—Acadiana's signature flavors. We like to serve it over rice.
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Courtbouillon Credit: Melanie Acevedo

SERVES 8

INSTRUCTIONS

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

INGREDIENTS

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.

Courtbouillon

This article was first published in Saveur in Issue #4

Ratings & Reviews (5)

hello, i'm sorry, isn't but court-bouillon supposed to be a stock where the fish is cooked and not a sauce??
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good
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You are correct. This is more like a fish creole. I think the best shrimp creole recipe out there is Winston Groom's (Forrest Gump author), Alabama Shrimp Creole. It takes all day to prepare and is worth it. You can google "winston groom alabama shrimp creole to find it.

I have made this dish above, however, and it is great. I lived in South West Louisiana for 11 years and ate many court bouillon dishes that are similar to this. The Cajun versions of court bouillon is like this dish. The sauce is poured over the fish.

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I have to agree with rnelson. I think if you are going to have a version of a food dish from a different region maybe using the word "style" or at least some description that this is a Louisiana style of Courtbouillon.
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The major difference between a fish courtbouillon and a fish creole is that the fish is cooked in the courtbouillon while with fish creole (and shrimp creole, or anything else creole) the fish is cooked separately and then sauced (shrimp, of course, is added to the sauce to make shrimp creole). Cadians use less tomato than Creoles, most of the time.
Courtbouillon 4 5 2 5

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