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Redfish Courtbouillon Tee Coon

Redfish Courtbouillon Tee Coon recipe image
This hearty Redfish Courtbouillon is a robust, aromatic stew that combines tender chunks of redfish with a savory, spice-laden broth. The flavor profile is driven by a golden roux, sweet onions, and a blend of tomatoes, thyme, basil, and a generous kick from cayenne and allspice. It offers a comforting, rustic texture perfect for cold evenings or when you crave something with serious depth. The long simmer allows the spices to meld beautifully, resulting in a dish that is both warming and satisfying. Serve it over rice to soak up the delicious, seasoned juices.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 1884.8
Description
This hearty Redfish Courtbouillon is a robust, aromatic stew that combines tender chunks of redfish with a savory, spice-laden broth. The flavor profile is driven by a golden roux, sweet onions, and a blend of tomatoes, thyme, basil, and a generous kick from cayenne and allspice. It offers a comforting, rustic texture perfect for cold evenings or when you crave something with serious depth. The long simmer allows the spices to meld beautifully, resulting in a dish that is both warming and satisfying. Serve it over rice to soak up the delicious, seasoned juices.
Ingredients
  • 5 pound Redfish, chunks
  • 1/2 pint Salad oil
  • 5 tablespoon Flour
  • 4 Onions, large, chop
  • 12 ounce Whole tomatoes, can
  • 8 ounce Tomato paste
  • 1 1/4 ga Water, cold
  • 1 Celery Stalk, chop
  • 3 Garlic Cloves, chop
  • 1/4 teaspoon Thyme
  • 1/4 teaspoon Basil
  • 2 Allspice, ground, dash
  • 3 Cloves, ground, dash
  • 2 teaspoon Red cayenne pepper
  • 3 tablespoon Salt
  • 3 teaspoon Pepper, black
Directions
  1. 1
    Heat the salad oil in a large, heavy-bottomed pot over medium heat.
  2. 2
    Stir in the flour and cook, stirring constantly, until a golden roux forms.
  3. 3
    Add the chopped onions to the roux and cook for 10 minutes, stirring occasionally until softened.
  4. 4
    Add the canned whole tomatoes and cook until they break down into a pulp.
  5. 5
    Stir in the tomato paste and cold water, then bring the mixture to a boil.
  6. 6
    Boil the broth for 15 minutes to meld the flavors.
  7. 7
    Add the redfish chunks, chopped celery, garlic, thyme, basil, allspice, cloves, cayenne, salt, and black pepper.
  8. 8
    Reduce heat and simmer gently for 45 minutes.
  9. 9
    Continue to simmer for an additional 2 hours, stirring occasionally, until the fish is tender and the flavors are deep.
  10. 10
    Ladle the courtbouillon into soup bowls and serve over rice, garnished with chopped shallots and fresh parsley if desired.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1884.8kcal
% Daily Value *
Total Fat 95.8g148%
Saturated Fat 18.9g95%
Cholesterol 371.8mg124%
Sodium 6200.0mg259%
Total Carbohydrate 68.8g23%
Dietary Fiber 14.1g57%
Sugars 28.4g
Protein 176.7g354%

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

Note

For firmer fish or varieties with more delicate flesh, add the fish only 45 minutes before serving to prevent overcooking.

This recipe is versatile; many other types of firm white fish can be used as a substitute for redfish.

Optional additions for extra flavor and texture include 3 thinly sliced bell peppers, a 4 oz can of mushrooms, and 4 oz of dry sherry added during the simmering stage.

Adjust the amount of cayenne pepper to your preferred level of heat.

Keywords: redfish, courtbouillon, fish stew, roux, spicy, gulf coast, tomato base, comfort food, simmered, allspice, cayenne, thyme, onions, garlic, celery, seafood, hearty, traditional, one pot, dinner
Read it online: https://www.chefs-mate.com/recipe/redfish-courtbouillon-tee-coon/