Redfish Courtbouillon

Published on July 11, 2019 | By
redfish courtbouillon

I love this rich, roux based tomato sauce with fish stock. A court bouillon is a flavored broth used for poaching. In Louisiana it takes on a bit of a different meaning. To achieve the complexity of flavors and make the broth, you must go to your local seafood market and ask for fish bones and heads. Not for the faint of heart! This will give you the depth of flavors you need to make the perfect courtbouillon. I typically make it as tradition would have it, with redfish or red snapper. However, any firm white fish will adapt to this deep rich sauce. Warms your soul and your tummy. This is definitely one of my favorite Creole recipes and perhaps it will become one of yours too. See my detailed recipe for fish stock here.

    • Cook Time
    • Minutes

Ingredients

  • 21/2 lbs redfish or snapper fillets
  • 1/2 cup flour
  • 1/2 cup oil
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 bell pepper, seeded and chopped
  • 3 cloves garlic, minced
  • ½ cup chopped green onions
  • 1/4 cup chopped parsley
  • 1 cup white or red wine
  • 3 cups canned or fresh tomatoes
  • 2 cups fish or shrimp stock
  • ½ small can tomato paste
  • 2 tsp salt
  • ½ tsp pepper
  • 3 bay leaves
  • ½ tsp thyme
  • 2 TBSP lemon juice and thinly sliced lemons for garnish
  • Hot sauce or pinch of cayenne to taste

Instructions

  1. Combine flour and oil in heavy Dutch oven and cook roux until dark brown. Add chopped vegetables and cook about 10 minutes until soft. Mix in tomatoes and tomato paste. Cook stirring constantly for 10-15 minutes.
  2. Add fish stock or shrimp stock, wine, parsley, green onions, lemon juice, bay, thyme, salt, pepper, and cayenne or hot sauce. Simmer about 45 minutes until reduced and somewhat thick.
  3. Adjust seasonings. Add fish and simmer until fish is flaky. You are basically poaching the fish in this sauce.If you cannot get redfish or red snapper, any type of firm white fish will work. Cooking times will vary depending on the type of fish and the thickness of the fish filets.
  4. Serve over rice and garnish with lemon slices and chopped green onions.
Comments are closed.

Related Recipes

  • Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
  • Cook Time : 120 Min

Crawfish Bisque

Crawfish bisque is typically a treasured passed down family recipe. The aromatic roux based bisque with spicy crawfish stuffed heads...

Read More
  • Yield : 4-1 pint jars

Creole Remoulade Sauce

My family has passed down this recipe for spicy New Orleans style Creole remoulade sauce for generations. I serve it...

Read More
  • Servings : 2

Spicy Strawberry Jalapeno Margarita

This sweet and spicy margarita is perfect for a warm spring evening or a hot summer night. Cinco de Mayo...

Read More