John Besh Redfish Courtbouillon Food

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

Ingredients

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

CREOLE REDFISH COURT-BOUILLON

Creole Redfish Court-Bouillon image

Provided by Emeril Lagasse

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 21

Ingredients

1/2 cup plus 3 tablespoons vegetable oil
3/4 cup all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
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 freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
6 redfish or trout fillets (each about 6 ounces), 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
Chopped fresh parsley leaves or green onion for serving

Steps:

Heat the 1/2 cup of the 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, and cook, stirring, occasionally, for 20 to 25 minutes.
Reduce the heat to low then 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 until just cooked through, 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 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

Ingredients

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

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