Recipes

Courtbouillon

  • 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

  • 23 cup vegetable oil
  • 23 cup flour
  • 1 cup onion, finely chopped
  • 12 cup green bell pepper, finely chopped
  • 12 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
  • 12 tsp. cayenne
  • 2 12 red snapper filets
  • 14 cup scallions, finely chopped
  • 1 tbsp. parsley leaves, finely chopped
  • Cooked rice

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.

Step 2

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

Step 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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