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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Credit: Melanie Acevedo
SERVES 8
INSTRUCTIONS
2⁄3 cup vegetable oil2⁄3 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.
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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.