
Court bouillon (in Louisiana, pronounced coo-bee-yon) is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. Court bouillon loosely translates from French as "short broth" because the cooking time is brief in comparison to a rich and complex stock. Since the foods require only a relatively short cooking time, it is prepared before the foods are added. Typically, cooking times do not exceed 60 minutes.
Here's an authentic Louisiana-style Shrimp or Redfish Courtbouillon recipe, deeply rooted in Cajun and Creole cooking. This dish is a rich, flavorful tomato-based stew with a slight kick, typically served over rice.
Redfish or Shrimp Courtbouillon Recipe
Serves: 4-6
Cook Time: 1.5 - 2 hours
Ingredients:
- 2 lbs redfish fillets (or other firm white fish like snapper, drum, or catfish) or 1.5 lbs shrimp (peeled & deveined)
- ½ cup vegetable oil (or lard)
- ½ cup all-purpose flour (for roux)
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 3 cups seafood stock (or water + shrimp shells simmered for flavor)
- 1 bay leaf
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (adjust to taste)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ cup green onions, sliced
- ¼ cup fresh parsley, chopped
- Juice of ½ lemon
- Hot sauce (to taste, optional)
- Cooked white rice (for serving)
Instructions:
- Make the roux:
- Heat oil in a heavy-bottomed pot or Dutch oven over medium heat.
- Gradually whisk in the flour, stirring constantly, until it turns a deep brown color (about 10-15 minutes). Be careful not to burn it.
- Add the trinity:
- Stir in the onions, bell pepper, and celery. Cook until softened (about 5 minutes).
- Add the garlic and cook for another 1-2 minutes until fragrant.
- Build the base:
- Stir in the diced tomatoes, tomato sauce, and seafood stock.
- Add the bay leaf, thyme, oregano, paprika, cayenne, salt, and black pepper.
- Bring to a gentle simmer and let cook for about 30-45 minutes, stirring occasionally.
- Prepare the seafood:
- If using redfish, season the fillets lightly with salt, pepper, and a squeeze of lemon. Cut into portions.
- If using shrimp, ensure they are peeled and deveined.
- Add the seafood:
- Gently place the fish fillets into the pot, spooning some sauce over them. Simmer for 15-20 minutes, or until the fish is cooked through and flakes easily.
- If using shrimp, add them in the last 5-7 minutes of cooking to avoid overcooking.
- Final touches:
- Stir in the green onions, parsley, and lemon juice. Taste and adjust seasoning.
- Add hot sauce if desired.
- Serve:
- Spoon the courtbouillon over cooked white rice and enjoy!
Notes & Tips:
- For a more intense seafood flavor, make a stock using shrimp shells or fish bones.
- Want extra richness? Some folks add a bit of butter at the end.
- For a smoky flavor, substitute some of the oil with bacon drippings.