Redfish Courtbouillon Court Bouillon Recipes

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REDFISH COURTBOUILLON (COURT BOUILLON)

Court Bouillon (pronounced KOO-be-yawn, almost dropping the n sound) in classical French cooking refers to a poaching liquid flavored with onions, celery, carrots, etc. The Courtbouillon of Cajun and Creole country is a rich tomato sauce "stew" revered here for many centuries. In Italian cooking it's similar to a chunky Marinara...

Provided by Donna Graffagnino

Categories     Seafood

Time 3h30m

Number Of Ingredients 21



Redfish Courtbouillon (Court Bouillon) image

Steps:

  • 1. If you are lucky enough to have the bones of the fish, you should make a stock by boiling the fish bones with 1-2 quarts of water, 1 diced onion, 1 bay leaf and 1 tbsp of black peppercorns.
  • 2. In large heavy dutch oven, over medium heat make a roux from 3/4 C. vegetable oil and 1 C. flour, stirring constantly until medium brown. Don't cook too fast or it will burn.
  • 3. Add onions, celery, and bell pepper and sauté 3-5 minutes or until vegetables are wilted. This will cause the roux to seize up; it's supposed to do that. Add garlic and sauté a few minutes more.
  • 4. Turn heat to low and add tomatoes and V-8 to the vegetable mixture and saute for 5 minutes, stirring frequently.
  • 5. Add stock, wine, Worcestershire, hot sauce, basil and thyme; simmer for 2 hours - the longer the better, stirring frequently. (Put a splatter screen or lid over sauce to keep sauce from spattering all over your stove, counter tops, etc.) If necessary add more stock, a little at a time, to keep it from getting to thick.
  • 6. Season to taste with salt and pepper then add parsley, simmer 5 minutes. If you like your sauce chunky proceed to next step. If you prefer a smoother sauce, use an immersion blender to puree the sauce until it reaches the desired consistency. Be careful not to splatter the red gravy. This will cause the sauce to thicken so add more stock or water as needed.
  • 7. Bring the sauce up to a good boil, add the fish fillets, pushing them down into the sauce, being careful not to break the fish, cover with solid lid, and put into a 350 degree oven for 15-20 minutes. If you prefer to finish it on the stove top, after adding the fish, cover with a solid lid and turn the heat off.
  • 8. Don't Peek! Let sit for 20-25 minutes, depending on the size and thickness of the fish. When fish are flaky and no longer opaque taste sauce and adjust seasonings if necessary.
  • 9. Garnish with green onions, fresh basil, and lemon wedges. Serve over white rice with garlic french bread. *Options: Add 1 lb peeled shrimp. This sauce is good with any type Snapper or Flounder

3/4 c vegetable oil
1 c flour
1 medium onion, chopped
1 medium bell pepper, chopped
2 stalk(s) celery, chopped
3 Tbsp garlic, minced
2 can(s) 15 oz stewed, rotel, or diced tomatoes with liquid
1 can(s) 12 ounces v-8 or tomato sauce
1/2 c white wine
2 bay leaves
4-6 c fish, seafood, or chicken stock
2 Tbsp fresh basil, chopped (or 1 tbsp dried)
1 tsp fresh thyme, chopped (or 1/2 tsp dried)
1/2 c worcestershire sauce, lea & perrin's
tobasco or la hot sauce to taste
1/4 c fresh parsley, chopped (or 2 tbsp dried)
salt, black pepper and cayenne to taste
2 lb redfish or snapper fillets
1 lemon, cut into thin wedges
4 green onions, sliced thin for garnish
chopped fresh basil for garnish

REDFISH COURTBOUILLON

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



Redfish Courtbouillon image

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

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

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

Provided by á-114543

Number Of Ingredients 21



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

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.

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

THE COURT-BOUILLON

Provided by Craig Claiborne

Categories     dinner, easy, soups and stews, appetizer

Time 40m

Yield About 16 cups

Number Of Ingredients 14



The court-bouillon image

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

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

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.

Provided by Red_Apple_Guy

Categories     Stew

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 20



Louisiana Court-Bouillon (Or Cajun Court Bouillon) image

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

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

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