Creole Redfish Court Bouillon Recipes

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

Ingredients

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

MONKFISH COURT BOUILLON

Monkfish Court Bouillon image

Provided by Emeril Lagasse

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 1/2 pounds monkfish
1 tablespoon Essence, recipe follows
1/3 cup vegetable oil
1/3 cup flour
1 cup chopped celery
1 cup chopped onions
1/2 cup chopped green bell peppers
2 bay leaves
1 tablespoon minced garlic
2 cups chopped, peeled, seeded tomatoes and their juice
1/2 cup white wine
2 cups chicken stock or canned low-sodium chicken stock
3/4 teaspoon salt
1/4 teaspoon cayenne
1/4 cup chopped green onions
2 tablespoons minced fresh parsley
1 1/2 cups cooked white rice
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

Cut the fish into 2-inch pieces. Season with 1 tablespoon of the Essence and set aside. In a large, heavy stockpot, heat the oil over medium-high heat. Add the flour and stir constantly with a heavy wooden spoon until it becomes a dark roux the color of chocolate, about 15 to 20 minutes. Add the celery, onions and bell peppers, and cook, stirring, until the vegetables are wilted, 6 minutes. Add the bay leaves and garlic, and cook for 2 minutes. Add the tomatoes, wine, stock, salt and cayenne, and stir well. Bring to a boil and reduce heat to medium-low. Simmer uncovered, stirring occasionally, until thickened, about 30 minutes. Add the fish and cook until it flakes with a fork, about 10 to 15 minutes. Stir in the green onions and parsley during the last 5 minutes of cooking time. Remove the bay leaves and serve hot in soup bowls ladled over rice.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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

Ingredients

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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