Ingredients
-
1
-
1
-
2
-
2
-
2
-
4
-
1
-
2 1/2
-
2
-
1/2
-
-
-
-
-
Directions
Louisiana Court-Bouillon Or Cajun Court Bouillon, 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., Can lemon fish fillet be used in a courtbouillion, Cooked this using shark as the seafood. I additional used diced tomatoes with green chilies and used pre-made roux. Also added more cayenne and garlic we like our food highly seasoned. This will be my go-to for courtbouillion.
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Steps
|
1
Done
|
Cut Fish Into 3 Inch Chunks and Sprinkle With Creole Seasoning. Set in Fridge. |
|
2
Done
|
Cook Veggies in Butter Until Tender. |
|
3
Done
|
Add Roux Either Use 4 Tablespoons Flour Browned in a Pan or Oven or Make With 4 Tablespoons Flour Browned in 3 Tablespoons Butter. |
|
4
Done
|
Add Bay Leaves. |
|
5
Done
|
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. |
|
6
Done
|
Simmer 20 Minutes. |
|
7
Done
|
Add Fish, Seasonings, and Parsley and Simmer Gently For 15 More Minutes. |
|
8
Done
|
Adjust Seasonings to Taste. |
|
9
Done
|
Serve With Rice in Bowl. |
