Redfish Courtbouillon
Dive into the vibrant flavors of the Gulf Coast with this classic Redfish Courtbouillon recipe, a soul-warming Creole dish that's perfect for any dinner gathering. Featuring tender redfish fillets simmered in a rich sauce brimming with tomatoes, aromatic vegetables, and fragrant spices like thyme, paprika, and bay leaves, this one-pot wonder is both hearty and elegant. The recipe’s depth is enhanced by a splash of hot sauce for optional heat and is finished with fresh green onions and parsley for a burst of color and freshness. Serve this mouthwatering dish over fluffy white rice to soak up every last drop of its savory, seafood-forward sauce. With just 20 minutes of prep and a straightforward cooking process, this Louisiana favorite will quickly become a go-to for your weeknight or weekend menus. Perfectly suited for fans of Creole cuisine and seafood lovers alike, Redfish Courtbouillon is an irresistible taste of the bayou.
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Recipe Information
Ingredients
- 4 pieces redfish fillets
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 14.5 ounces diced tomatoes (canned)
- 4 cups fish stock or seafood stock
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon hot sauce (optional)
- 2 stalks green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 4 cups cooked white rice (for serving)
Instructions
Rinse the redfish fillets under cold water and pat dry with paper towels. Drizzle the fillets with lemon juice, and season both sides with 1 teaspoon of salt and black pepper. Set aside.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion, green bell pepper, and celery to the pot. Sauté for 5-7 minutes until softened and translucent, stirring occasionally.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
Add the tomato paste to the pot and cook for 2 minutes, stirring to incorporate it with the vegetables.
Stir in the diced tomatoes, fish stock, bay leaves, thyme, paprika, and the remaining 1 teaspoon of salt. Add hot sauce, if desired, for an extra kick.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally, until the sauce thickens slightly.
Nestle the seasoned redfish fillets into the sauce, ensuring they are mostly submerged. Cover the pot and simmer for 8-10 minutes or until the fish is tender and cooked through.
Remove the bay leaves and discard them. Taste the sauce and adjust seasoning if necessary.
Sprinkle green onions and fresh parsley over the finished dish.
Serve hot over a bed of cooked white rice. Enjoy!
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 9.0 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 127 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 965 mg | 21% | |
*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.
