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.

Ingredients

10 serv.

medium onion↗1
chopped
small bell pepper↗1
chopped
celery stalks↗2
chopped
garlic cloves↗2
chopped
butter↗2 tablespoons
flour↗4 tablespoons
browned
diced tomatoes1 can
fish stock↗2 1⁄2 cups
bay leaves↗2
salt↗1⁄2 teaspoon
black pepper↗1⁄4 teaspoon
cayenne pepper↗1⁄4 teaspoon
fresh thyme↗2 tablespoons
chopped
creole seasoning1 tablespoon
Worcestershire sauce↗1 teaspoon
teaspoon hot sauce↗1⁄4
lemon slices3
lb fish (flounder, snapper, and or or shrimp)↗1
cup fresh parsley, chopped↗1⁄8
cups cooked rice↗3

Step-by-step instructions

1
Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
2
Cook veggies in butter until tender.
3
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
Add bay leaves.
5
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
Simmer 20 minutes.
7
Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
8
Adjust seasonings to taste.
9
Serve with rice in bowl.

Source: food.com

Original recipe ↗

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