Red Fish Courtbouillon
Dive into the bold and comforting flavors of Louisiana with this classic Red Fish Courtbouillon recipe. Featuring perfectly seasoned red fish fillets that are seared to golden perfection and then simmered in a rich, aromatic tomato-based broth infused with sauteed onions, bell peppers, celery, garlic, and a medley of Creole-inspired seasonings, this dish is a celebration of Southern cuisine. Enhanced with seafood stock, fresh thyme, and a hint of hot sauce for a subtle kick, the courtbouillon is finished with a garnish of fresh parsley and sliced green onions for a pop of freshness. Serve it over fluffy white rice to soak up every drop of this soul-warming dish. Perfect for a hearty dinner, this traditional seafood stew showcases the vibrant flavors of Cajun and Creole cooking at its finest.
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Recipe Information
Ingredients
- 2 pounds red fish fillets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 3 cups seafood stock
- 2 bay leaves
- 1 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme
- 2 green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 4 cups cooked white rice, for serving
Instructions
Season the red fish fillets with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Lightly dredge them in the flour, shaking off any excess.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the fish fillets for about 2-3 minutes on each side until golden brown but not fully cooked. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the diced onion, bell pepper, and celery, cooking for 5-7 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
Add the crushed tomatoes, seafood stock, bay leaves, hot sauce, Worcestershire sauce, thyme, and the remaining 1/2 teaspoon of salt and black pepper. Bring to a simmer and let cook for 30 minutes, stirring occasionally.
Return the seared fish fillets to the skillet and gently nestle them into the broth. Simmer for an additional 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
Taste and adjust seasoning as needed. Remove the bay leaves before serving.
Garnish with sliced green onions and chopped parsley. Serve hot over cooked white rice.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1636 mg | 71% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 11.7 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 11.5 mcg | 57% | |
| Calcium | 148 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1566 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
