Courtbouillon

Name: Courtbouillon
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 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 cakes garlic, minced; 1 (16-oz) 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

Serves
serves 8

MELANIE ACEVEDO

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

Ingredients

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 cakes garlic, minced
1 (16-oz) 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

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Instructions

Step 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.