Redfish Courtbouillon

8 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Intermediate
5.0/5 (1)
Once you have tasted this dish, you’ll prepare it over and over. This classic Cajun courtbouillon features redfish simmered in a rich tomato-based roux sauce with onions, bell peppers, and a touch of Claret wine. Editor’s Note: Courtbouillon compliments the taste of almost any fish.

Ingredients

8 servings
  • 1 six pound fish
  • 1/2 cup salad oil
  • 1/4 cup flour
  • 2 large onions sliced
  • 2 1/2 cup canned tomatoes
  • 2 chopped bay leaves
  • 1/4 tsp allspice
  • 4 green peppers chopped
  • 4 scallions green onion chopped
  • 1 clove garlic minced
  • 1 glass of Claret wine
  • 1 cup water
  • 2 thin slices lemon
  • 1 tsp parsley
  • 1 tsp port wine

Step-by-Step Instructions

  1. Slice redfish across the backbone in slices 3 inches wide.
  2. Make a roux with the salad oil and flour in a large heavy pot, stirring constantly over medium heat until the roux turns a light brown color, about 10-15 minutes. Add the onions and brown for another 5 minutes.
  3. Add tomatoes and cook 5 minutes, stirring occasionally. Add the remaining ingredients with the exception of the wine and fish (bay leaves, allspice, green peppers, scallions, garlic, water, lemon slices, and parsley). Cook for 30 minutes, stirring occasionally.
  4. Add the sliced fish and simmer gently for 20 minutes until fish is cooked through and flakes easily with a fork.
  5. Add the Claret wine and port wine, allowing mixture to come to a boil, then remove from heat and serve. In Cajun country, potato salad goes well with most dishes - serve the courtbouillon over rice.

Common Problems and Solutions

Q: Why did my fish fall apart in the sauce?

A: Keep the heat at a gentle simmer once you add the fish - don't let it boil hard. The fish is done when it flakes easily, usually 20 minutes. Handle the slices carefully when serving.

Q: Can I use a different type of fish?

A: Absolutely! Courtbouillon works beautifully with snapper, drum, sheepshead, catfish, or any firm white fish. Adjust cooking time based on thickness - thinner fillets need less time than thick steaks.

Tips and Techniques

Don’t skip the roux-making step - it’s what gives courtbouillon its distinctive flavor and body. Watch your roux carefully and stir constantly to prevent burning. The wine adds complexity, so use a decent Claret you’d actually drink.

Ingredient Substitutions

  • redfish: snapper, drum, catfish, or any firm white fish
  • Claret wine: dry red wine or additional water with a splash of vinegar
  • fresh fish: frozen fish steaks

Equipment Needed

  • Large heavy pot or Dutch oven
  • Wooden spoon for stirring roux
  • Sharp knife for slicing fish

Historical Context

Courtbouillon is one of the signature dishes of Cajun and Creole cooking, showcasing how Louisiana cooks transformed French techniques. The dish likely evolved from French court-bouillon but became heartier and spicier with the addition of tomatoes, peppers, and the all-important roux.