Cod Couvillion Recipes

COD COUVILLION

Steps:

• Heat the 1/2 cup of the oil in large, heavy pot over medium heat.
• Add the flour and cook, stirring constantly with a large wooden spoon, until your roux is the colour of peanut butter. (7-12 minutes)
• Add the onions, bell peppers, and celery, and garlic.
• Mix roux and vegetable together. Cook down for 5-7 minutes or until vegetable becomes soft.
• Add bay leaf.
• In a separate bowl add crushed tomato, Newman's Port, Cajun Spice Mix, salt and sugar.
• Add to the pot once vegetables are soft and cook, stirring, for five minutes.Add the lobster stock (or seafood stock), whisking to blend.
• Bring to a boil and maintain for 3-5 minutes. Reduce heat and simmer for 25 minutes.
• Whisk in butter. For extra spice, add additional Bayou Bay Cajun Spice.
• Preheat pan to medium-high heat.
• Add 2-3 tablespoons of oil to pan.
• Season both sides of Cod with sea salt and Bayou Bay Cajun Spice.
• Sear Cod for 2 minutes on each side.
• Add splash of water and cover. Steam for 3-5 minutes.
• For Serving:
• Spoon two ladle full of Couvillion into bowl. Top with half a cup of cooked short grain rice and seared cod
• Garnish with sliced green onion. Enjoy!

CREOLE REDFISH COURT-BOUILLON

Steps:

• Heat the 1/2 cup of the oil in a Dutch oven or large, heavy pot over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a roux the color of peanut butter, about 15 minutes. Add the onions, bell peppers, and celery, and cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, whisking to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper flakes, and cook, stirring, occasionally, for 20 to 25 minutes.
• Reduce the heat to low then whisk in the butter, bit by bit, until incorporated. Remove from the heat, taste, and adjust seasoning, if necessary. Preheat a grill to medium. To grill the fish, brush the fish all over with the olive oil and season the fish with the Essence. Grill the fish, basting occasionally with additional olive oil for about 8 minutes. Turn the fish and grill briefly on the second side. Return the court bouillon to the heat, add the fish, and simmer until just cooked through, about 3 to 4 minutes longer. To serve, spoon 1/2 cup of rice into the center of six large soup bowls and divide the red fish court bouillon equally among them. Serve immediately, garnished with parsley or green onion.

LOUISIANA COURT-BOUILLON (OR CAJUN COURT BOUILLON)

Steps:

• Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
• Cook veggies in butter until tender.
• Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
• Add bay leaves.
• Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock.
• Simmer 20 minutes.
• Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
• Adjust seasonings to taste.
• Serve with rice in bowl.