Creole Redfish Court Bouillon Recipe 46

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CREOLE REDFISH COURT-BOUILLON RECIPE - (4.6/5)



Creole Redfish Court-bouillon Recipe - (4.6/5) image

Provided by á-114543

Number Of Ingredients 21

1/2 cup vegetable oil
3/4 cup all-purpose flour
1 cup yellow onions, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
1 tablespoon garlic, minced
1 bay leaf
2 tablespoons tomato paste
1/2 cup dry sherry
5 cups fish stock or shrimp stock
1 (14.5 ounce) can diced tomatoes with their juices
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon crushed red pepper flakes
6 (6 ounce) redfish or trout fillets, cut in 1/2 on the diagonal
2 tablespoons olive oil, as needed
2 teaspoons Emeril's Original Essence, or other Creole seasoning
4 tablespoons unsalted butter
3 cups cooked long-grain white rice, for servings
Fresh parsley leaves or green onion, chopped, for serving

Steps:

  • Heat the vegetable 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. Bring to a boil, reduce heat to low and cook, stirring, occasionally, for 20 to 25 minutes. 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 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)



Louisiana Court-Bouillon (Or Cajun Court Bouillon) image

Fish stews are common around the Gulf Coast, but a court-bouillon (pronounced coo-bee-on) is special. I recall my dad spending the better part of a Saturday brewing up a batch of this classy elixir. This is a variation of a Nola Cuisine recipe based on catfish.

Provided by Red_Apple_Guy

Categories     Stew

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 20

1 medium onion, chopped
1 small bell pepper, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
2 tablespoons butter
4 tablespoons flour, browned
1 (15 ounce) can diced tomatoes
2 1/2 cups fish stock
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons fresh thyme, chopped
1 tablespoon creole seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
3 lemon slices
1 lb fish (flounder, snapper, and or or shrimp)
1/8 cup fresh parsley, chopped
3 cups cooked rice

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.

Nutrition Facts : Calories 124.4, Fat 3, SaturatedFat 1.6, Cholesterol 6.7, Sodium 243.8, Carbohydrate 20.7, Fiber 0.9, Sugar 0.9, Protein 3.4

CREOLE COURT-BOUILLON



Creole Court-Bouillon image

Heart-warming and rich, this soup comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Chowders

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons flour
1/2 cup oil
3 large onions, peeled and chopped
3 1/2 cups tomatoes, chopped (canned is fine)
3 garlic cloves, minced
4 cups water
4 lbs fish, cut into pieces (redfish is called for, but your choice of fish is fine)
1 1/2 teaspoons salt
2 tablespoons parsley, minced
1 dash Tabasco sauce
1 teaspoon Worcestershire sauce

Steps:

  • Brown flour in oil, stirring constantly to prevent scorching, until golden; add onions and cook until translucent.
  • Add tomatoes and garlic; simmer for 15 minutes.
  • Add a little water and simmer 15 more minutes or until thickened.
  • Add remaining water, fish, salt, parsley, Tabasco and Worcestershire sauce.
  • Simmer 1 hour, stirring occasionally.

Nutrition Facts : Calories 167.8, Fat 13.9, SaturatedFat 2.1, Sodium 452, Carbohydrate 10.8, Fiber 1.8, Sugar 4.6, Protein 1.5

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