Louisiana Court Bouillon Or Cajun Court Bouillon

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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.

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Steps

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Cut fish into 3 inch chunks and sprinkle with creole seasoning.

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Set in fridge.

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Cook veggies in butter until tender.

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Add roux.

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Add bay leaves.

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Add stock , tomatoes , other liquid ingredients and salt and pepper.

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Simmer 20 minutes.

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Add fish , seasonings , and parsley and simmer gently for 15 more minutes.

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Adjust seasonings to taste.

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Serve with rice in bowl.

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Ingredients

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onion, bell pepper, celery, garlic cloves, butter, flour, diced tomatoes, fish stock, bay leaves, salt, black pepper, cayenne pepper, fresh thyme, creole seasoning, worcestershire sauce, hot sauce, lemon slices, fish, fresh parsley, cooked rice