SEAFOOD COURTBOUILLON RECIPES

Name: Cajun Coubion - Courtbouillon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 cups homemade seafood stock*; 2/3 cup microwave roux; 1 cup onion, chopped; 1 stalk celery, chopped; 1 green bell pepper, chopped; 2 garlic cloves, minced; 1 (1 pound 12 ounce) can whole tomatoes; 1 can Rotel tomatoes; 1 teaspoon kosher salt; 1/4 teaspoon freshly cracked black pepper; 1/4 teaspoon Creole/Cajun seasoning (like Slap Ya Mama) or to taste; 1/2 teaspoon Old Bay seasoning; 3 pounds redfish, red snapper or catfish, cleaned; Additional salt and pepper, to taste; Green onion, to garnish; Fresh parsley, to garnish; Hot, steamed rice; Hot sauce, for the table; Lemon wedges

DEEP SOUTH DISH: CAJUN COUBION - COURTBOUILLON

Deep South Dish: Cajun Coubion - Courtbouillon image

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

Ingredients

4 cups homemade seafood stock*
2/3 cup microwave roux
1 cup onion, chopped
1 stalk celery, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 (1 pound 12 ounce) can whole tomatoes
1 can Rotel tomatoes
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon Creole/Cajun seasoning (like Slap Ya Mama) or to taste
1/2 teaspoon Old Bay seasoning
3 pounds redfish, red snapper or catfish, cleaned
Additional salt and pepper, to taste
Green onion, to garnish
Fresh parsley, to garnish
Hot, steamed rice
Hot sauce, for the table
Lemon wedges

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.

DEEP SOUTH DISH: CAJUN COUBION - COURTBOUILLON

Deep South Dish: Cajun Coubion - Courtbouillon image

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

Ingredients

4 cups homemade seafood stock*
2/3 cup microwave roux
1 cup onion, chopped
1 stalk celery, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 (1 pound 12 ounce) can whole tomatoes
1 can Rotel tomatoes
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon Creole/Cajun seasoning (like Slap Ya Mama) or to taste
1/2 teaspoon Old Bay seasoning
3 pounds redfish, red snapper or catfish, cleaned
Additional salt and pepper, to taste
Green onion, to garnish
Fresh parsley, to garnish
Hot, steamed rice
Hot sauce, for the table
Lemon wedges

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.

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