Redfish Court Bouillon Recipes

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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

REDFISH COURTBOUILLON



Redfish Courtbouillon image

This is a classic Cajun dish - a rich and spicy fish stew that's served over rice. Courtbouillon is pronounced "coo-bee-on" here in south Louisiana.

Provided by Melissa Spangler

Categories     Stew

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

6 lbs redfish fillets
4 tablespoons butter
4 tablespoons flour
1 1/2 cups onions, chopped
2 green onions, chopped
1/2 bell pepper, chopped
3 cloves garlic, chopped
1 (14 ounce) can tomato sauce
3 tablespoons chopped parsley
2 bay leaves
1/4 teaspoon thyme
2 teaspoons salt
1/4 teaspoon pepper
3 -4 cups hot water

Steps:

  • Cut the fillet in 2" cross sections and set aside.
  • Melt butter in dutch oven, then add flour and stir until brown.
  • Add vegetables and saute until soft.
  • Add tomato sauce and cook for 15 minutes.
  • Add parsley, bay leaves, thyme and gradually stir in hot water.
  • Cover and cook for 30 minutes.
  • Drop fish in and cook another 30 minutes.
  • Serve over hot rice.

Nutrition Facts : Calories 498.8, Fat 22.7, SaturatedFat 7.5, Cholesterol 232.9, Sodium 1154.8, Carbohydrate 9.6, Fiber 1.7, Sugar 3.7, Protein 61.4

MONKFISH COURT BOUILLON



Monkfish Court Bouillon image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 25

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.

THE COURT-BOUILLON



The court-bouillon image

Provided by Craig Claiborne

Categories     dinner, easy, soups and stews, appetizer

Time 40m

Yield About 16 cups

Number Of Ingredients 14

2 or 3 carrots, about 1/3 pound
1 leek, about 1/4 pound
3 ribs celery, about 1/4 pound, trimmed
1 small onion, about 1/4 pound, peeled and chopped
12 tail ends of parsley
1/2 teaspoon dried thyme
1 bay leaf
10 anise seeds
1 clove garlic, peeled
1 sliver lemon peel
Salt to taste if desired
12 peppercorns, lightly crushed
1 cup dry white wine
12 cups water

Steps:

  • Peel carrots and cut into chunks. Put in saucepan.
  • Trim off ends of leek and cut it into 1-inch lengths. Cut celery into 1-inch lengths. Add leeks and celery and onion to pot.
  • Tie parsley tails, thyme and bay leaf into a bundle and add this. Add anise seeds, garlic, lemon peel, salt, peppercorns, wine and water. Bring to boil. Let simmer 20 minutes.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2094 milligrams, Sugar 4 grams

REDFISH COURT-BOUILLON



Redfish Court-bouillon image

An old recipe I got from my Grandmother for a classic New Orleans dish! Redfish, in a simple, delicious, almost creamy tomato style sauce! Simple and superb!!! For a thicker sauce, drain the stewed tomatoes, or cut back on the amount.

Provided by CARPEDM01

Categories     Fish Recipes

Time 1h

Yield 12

Number Of Ingredients 13

½ cup olive oil
½ cup all-purpose flour
¼ cup chopped onion
4 cloves garlic, chopped
½ cup chopped celery
3 (16 ounce) cans stewed tomatoes
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
1 bay leaf
4 pounds red snapper fillets

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Mix together the olive oil and flour in a saucepan over medium heat to make a roux. Cook, stirring constantly, for about 15 minutes or until dark. This may take longer.
  • Add the onion, garlic, and celery to the roux, and cook until softened. Stir in stewed tomatoes, and season with salt, pepper, thyme, basil, oregano and bay leaf. Mix until well blended and heated through. Lay fish fillets in the bottom of a baking dish large enough to hold them in a single layer. Pour the sauce over the fish.
  • Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork. While cooking, baste occasionally with the sauce. Remove bay leaf, and serve.

Nutrition Facts : Calories 283 calories, Carbohydrate 11.8 g, Cholesterol 55.5 mg, Fat 11.3 g, Fiber 1.5 g, Protein 32.8 g, SaturatedFat 1.7 g, Sodium 368.1 mg, Sugar 4.2 g

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.

REDFISH COURT-BOUILLON



Redfish Court-bouillon image

An old recipe I got from my Grandmother for a classic New Orleans dish! Redfish, in a simple, delicious, almost creamy tomato style sauce! Simple and superb!!! For a thicker sauce, drain the stewed tomatoes, or cut back on the amount.

Provided by CARPEDM01

Categories     Fish Recipes

Time 1h

Yield 12

Number Of Ingredients 13

½ cup olive oil
½ cup all-purpose flour
¼ cup chopped onion
4 cloves garlic, chopped
½ cup chopped celery
3 (16 ounce) cans stewed tomatoes
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
1 bay leaf
4 pounds red snapper fillets

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Mix together the olive oil and flour in a saucepan over medium heat to make a roux. Cook, stirring constantly, for about 15 minutes or until dark. This may take longer.
  • Add the onion, garlic, and celery to the roux, and cook until softened. Stir in stewed tomatoes, and season with salt, pepper, thyme, basil, oregano and bay leaf. Mix until well blended and heated through. Lay fish fillets in the bottom of a baking dish large enough to hold them in a single layer. Pour the sauce over the fish.
  • Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork. While cooking, baste occasionally with the sauce. Remove bay leaf, and serve.

Nutrition Facts : Calories 283 calories, Carbohydrate 11.8 g, Cholesterol 55.5 mg, Fat 11.3 g, Fiber 1.5 g, Protein 32.8 g, SaturatedFat 1.7 g, Sodium 368.1 mg, Sugar 4.2 g

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