a stable here on the bayou, Cajun Cuisine is our passion, this dish has been cooked as many ways, as there are cooks.
Prep time; 1 1/2 hours
Here in Cajun Country, courbouillon, has come from fish poaching to a wonderful, rich, roux based fish stew, this recipe can serve for any fish you would like to cook.
I love to cook a whole fish , but many of my guest prefer fillets, same with catfish, the bones put them off, but I always say the bones makes a difference!
1/2 cup of flour
1/2 cup oil
2 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
1/2 cup hopped parsley, last thing you use.
4 cups water
salt, black pepper, cayenne pepper to taste.
3 pounds redfish fillets.
we will start of by making our roux, a light roux, blond roux, even a nice blond butter roux, will do.
add your onions, celery, bell peppers, Saute until clear.
add all ingredients except; fish, parsley, blend well and simmer, make your court-bouillon, 1 hour will give you enough time to visit, and prepare your sides, more on that later.
season to taste.,
If you are using fillets, cut into serving size, and add to your cooked sauce, it don’t take long for this fish to cook.
a tip, don’t stir your sauce after you add your fish, it will break apart, so lift your pot and twist it side to side, swirl it a bit. so the fish don’t break up
we’ll add our water to make our volume, remember that your sauce should cover your rice, with a smooth rich consitency, taste your sauce and adjust seasoning as needed.
I am going to serve this fish over rice, with sides of buttered corn, smothered green beans, and a simple salad with a vingarette. as always sliced country miche, with a pat.
As always, a little something sweet. with a fresh brewed cup of coffee.
Cazan the cook!