redfish courtbouillion

My mother (God rest her soul) was a little lady of both cajun and creole french descent. Despite being wacky as all get out, she was the most phenomenal cook, always whipping up something great in the kitchen. I fortunately learned some of her secrets before she passed from this earth, and this recipe uses techniques she taught me, incorporated into this traditional south Louisiana dish.

Redfish Courtbouillion


You can also use other types of fish in this recipe (catfish, bass, trout, a combination of fish too).

You will need

3 pounds of redfish, cut into bite size pieces
bones to make stock (remnants from the fish, 6 cups water, 1/2 onion, 1 stalk celery, couple cloves garlic, salt and pepper and simmer all for a couple hours), which will make about 4-5 cups of liquid
2 chopped onions
1 chopped bell pepper
3 stalks celery, chopped
Several cloves garlic (8-10) minced
1 bunch green onions chopped (save the green tops and add those at the end of the cooking process for color)
1 can tomato paste
1 can tomato puree
Seasonings (oregano, salt, pepper, parsley, couple spoons sugar to cut the acid from the tomatoes)
1/2 cup flour
1/2 cup oil (olive oil works too)

In a heavy dutch oven or cast iron pot, pour oil and heat up. Add flour when oil is hot, and stir constantly over medium flame until flour browns. When the flour gets a nice medium brown, add in chopped onions, peppers, celery, and garlic to the roux. Cook until vegetables soften. Then add tomatoes, stock and seasonings. Bring to a boil and then let simmer for one hour. Add fish and cook for another 20-30 minutes. Add green onion tops during the last 5 minutes. Serve with rice and maybe some french bread.


~ by maringouin on Thursday, August 31, 2006.

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