Courtbouillon of Redfish

This classic Louisiana courtbouillon transforms simple redfish into a deeply flavorful feast. The dish relies on a dark roux made from butter and flour, which provides a nutty backbone to the broth. Aromatic vegetables like onions, celery, and bell peppers soften in the roux before being joined by canned tomatoes and a blend of dried herbs including oregano, marjoram, and thyme. The redfish slices are gently poached in this spiced liquid until just flaky, absorbing the savory, slightly spicy essence of the sauce. Finished with a splash of white wine and served over hot rice, it offers a comforting, rustic dining experience perfect for a cozy weeknight dinner or a casual weekend gathering. The balance of herbal notes and gentle heat makes it both satisfying and aromatic.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Creole

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 460

Dietary: Vegetarian

Description

This classic Louisiana courtbouillon transforms simple redfish into a deeply flavorful feast. The dish relies on a dark roux made from butter and flour, which provides a nutty backbone to the broth. Aromatic vegetables like onions, celery, and bell peppers soften in the roux before being joined by canned tomatoes and a blend of dried herbs including oregano, marjoram, and thyme. The redfish slices are gently poached in this spiced liquid until just flaky, absorbing the savory, slightly spicy essence of the sauce. Finished with a splash of white wine and served over hot rice, it offers a comforting, rustic dining experience perfect for a cozy weeknight dinner or a casual weekend gathering. The balance of herbal notes and gentle heat makes it both satisfying and aromatic.

Directions

1
Prepare the fish: Clean the redfish and remove the head and tail. Cut the fish across the backbone into slices that are 2 to 3 inches wide.
2
Make the roux: In a Dutch oven, melt the butter (or heat the oil) over medium heat. Stir in the flour until smooth and cook for about 10 minutes, stirring constantly, until the roux is brown.
3
Sauté vegetables: Reduce the heat slightly. Add the chopped onion, green bell pepper, and celery to the roux. Cook, stirring often, until the vegetables are soft.
4
Add tomatoes and aromatics: Stir in the drained tomatoes and cook for 5 minutes. Add the sliced garlic, parsley, bay leaves, marjoram, oregano, basil, thyme, hot pepper sauce, and Worcestershire sauce. Stir well to combine.
5
Simmer the broth: Slowly stir in 1 cup of the reserved tomato liquid and the 2 cups of hot water. Bring to a simmer and cook for 5 minutes.
6
Cook the fish: Gently add the fish slices to the pot. Adjust seasonings if needed. Cover and simmer for 30 minutes until the fish is cooked through.
7
Debone and return: Carefully transfer the fish slices to a platter. Remove any bones from the fish, then return the deboned fish slices to the courtbouillon.
8
Finish and serve: Add the white wine to the pot. Cover, bring to a boil, then serve immediately in soup plates alongside hot cooked rice.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 460kcal

% Daily Value *
Total Fat 17.8 gg28%
Saturated Fat 8.6 gg43%
Cholesterol 44.8 mgmg15%
Sodium 239.7 mgmg10%
Total Carbohydrate 68.2 gg23%
Dietary Fiber 18.1 gg73%
Sugars 9.6 gg
Protein 14.0 gg29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/courtbouillon-of-redfish/