Shrimp or Redfish Courtbouillon

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Final touches:
   • Stir in the green onions, parsley, and lemon juice. Taste and adjust seasoning.
   • Add hot sauce if desired.
7. 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.