DEEP SOUTH DISH: CAJUN COUBION - COURTBOUILLON
A Deep South Courtbouillon is a roux-based fish stew, made with creole tomato sauce, stewed down and reduced, and used to poach fish - often redfish, red snapper or catfish.
Provided by Deep South Dish
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Number Of Ingredients 19
Steps:
- Warm the seafood stock and set aside. In a large, heavy, lidded pot, warm up the roux over medium heat, stirring constantly. If you haven't already, add the onion, celery and bell pepper to the roux and cook for about 3-4 minutes or until vegetables have softened. Add the garlic and cook another minute.
- Using kitchen shears, chop the tomatoes in the can, and add to the roux and veggies. Add the Rotel tomatoes. Simmer, stirring occasionally, for about 30 minutes. Stir in the warmed seafood stock and add the salt, pepper, Cajun seasoning, and bring up to a boil. Reduce heat and simmer for about one hour, or until nicely reduced and thickened. Taste and adjust seasonings.
- Add the fish (and other seafood if using) to the top of the sauce, sprinkle it with a bit of additional salt and pepper, cover and simmer for 10 to 15 minutes, or until fish is poached and cooked through. Don't stir!
- Once the fish is poached through, carefully ladle the courtbouillon into a deep soup bowl, over steaming rice. Add a nice, mixed garden salad, a wedge of lemon, some fresh, hot French bread and always, hot sauce to pass at the table.
CAJUN COUBION - COURTBOUILLON - DEEP SOUTH DISH
A Deep South Courtbouillon is a roux-based fish stew, made with creole tomato sauce, stewed down and reduced, and used to poach fish - often redfish, red snapper or catfish.
Provided by Deep South Dish
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Number Of Ingredients 19
Steps:
- Warm the seafood stock and set aside. In a large, heavy, lidded pot, warm up the roux over medium heat, stirring constantly. If you haven't already, add the onion, celery and bell pepper to the roux and cook for about 3-4 minutes or until vegetables have softened. Add the garlic and cook another minute.
- Using kitchen shears, chop the tomatoes in the can, and add to the roux and veggies. Add the Rotel tomatoes. Simmer, stirring occasionally, for about 30 minutes. Stir in the warmed seafood stock and add the salt, pepper, Cajun seasoning, and bring up to a boil. Reduce heat and simmer for about one hour, or until nicely reduced and thickened. Taste and adjust seasonings.
- Add the fish (and other seafood if using) to the top of the sauce, sprinkle it with a bit of additional salt and pepper, cover and simmer for 10 to 15 minutes, or until fish is poached and cooked through. Don't stir!
- Once the fish is poached through, carefully ladle the courtbouillon into a deep soup bowl, over steaming rice. Add a nice, mixed garden salad, a wedge of lemon, some fresh, hot French bread and always, hot sauce to pass at the table.
More about "redfish coubion recipe recipes"
DEEP SOUTH DISH: CAJUN COUBION - COURTBOUILLON
A Deep South Courtbouillon is a roux-based fish stew, made with creole tomato sauce, stewed down and reduced, and used to poach fish - often redfish, red snapper or catfish.
From deepsouthdish.com
Total Time 50 minutes
From deepsouthdish.com
Total Time 50 minutes
- Once the fish is poached through, carefully ladle the courtbouillon into a deep soup bowl, over steaming rice. Add a nice, mixed garden salad, a wedge of lemon, some fresh, hot French bread and always, hot sauce to pass at the table.
See details
DEEP SOUTH DISH
Unlike Cajun Coubion (aka Courtbouillon), in which the creole stew is prepared through and the fish, most often redfish or snapper, is laid out on top of the …
From deepsouthdish.com
From deepsouthdish.com
See details
DEEP SOUTH DISH
Unlike Cajun Coubion (aka Courtbouillon), in which the creole stew is prepared through and the fish, most often redfish or snapper, is laid out on top of the …
From deepsouthdish.com
From deepsouthdish.com
See details
DEEP SOUTH DISH
Unlike Cajun Coubion (aka Courtbouillon), in which the creole stew is prepared through and the fish, most often redfish or snapper, is laid out on top of the …
From deepsouthdish.com
From deepsouthdish.com
See details