Steve's Cobia Courtbouillon (Ku-B-ion)

8 servings Prep: 30 m Cook: 2 h Total: 2 h 30 m Intermediate
5.0/5 (1)
Baked lemon fish in a spicy tomato sauce topped with crabmeat. I learned how to cook this from my late aunt Teresa. I also added a little something to it. If you use the best white fish (cobia) this will take your breath away, ENJOY! PS. Any firm white fish will work for this dish.

Ingredients

8 servings
  • 4 pounds lemon fish (cobia or other firm white fish)
  • 2 pounds claw crabmeat
  • 1 cup flour
  • 1/4 cup light virgin olive oil
  • 4 cloves garlic
  • 2 onions
  • 2 bell peppers
  • 2 green onions
  • 1 bay leaf
  • dash of lemon pepper, basil, sage, parsley, cayenne, salt, black pepper
  • 1 lemon
  • 1 can Rotel
  • 2 cans (15 oz) diced tomatoes
  • 2 cans (15 oz) tomato sauce
  • 1 can stewed tomatoes
  • 1 can small tomato paste

Step-by-Step Instructions

  1. Trim all the red off the fish, use white meat only, wash and set aside.
  2. In a large Dutch oven, heat olive oil over medium heat. Add flour and brown lightly to make a light roux, stirring constantly for about 5 minutes. Dice garlic, cut into medium pieces the onion and bell peppers, then sauté for 1 minute.
  3. Add all the canned tomatoes, tomato sauce, tomato paste, and Rotel; simmer for 5 minutes. Add the bay leaf, basil, sage, lemon pepper, parsley, cayenne, salt and black pepper and only the green of the green onions; mix well. Remove from heat and set aside.
  4. Preheat oven to 325°F. In large baking pan, spray with cooking spray and arrange fish in a single layer. Top with the sauce and then spread the crabmeat on top, lightly pushing down about 1/2 inch below the sauce. Cut the lemon into 4-5 slices and place on top of dish.
  5. Cover tightly with foil and bake for approximately 2 hours at 325°F, until fish is cooked through and flakes easily with a fork.

Common Problems and Solutions

Q: Can I use frozen fish for this recipe?

A: Yes, but thaw completely and pat very dry before using. Frozen fish may release more liquid during baking, so you might need to uncover the dish for the last 15-20 minutes to reduce excess moisture.

Q: How do I know when the fish is done?

A: The fish should flake easily with a fork and reach an internal temperature of 145°F. After 2 hours at 325°F, check the thickest part of the fish. If it's still translucent or rubbery, continue baking in 15-minute increments.

Q: What if I don't have Rotel?

A: You can substitute one can of diced tomatoes mixed with 1-2 diced jalapeños and a pinch of cumin, or use a can of diced tomatoes with green chiles.

Tips and Techniques

Don’t skip trimming the red meat from the fish - it can have a stronger, fishier flavor. The light roux adds body to the sauce but shouldn’t be too dark for this dish. For best results, use fresh lump crabmeat and gently fold it into the sauce rather than stirring vigorously to keep the lumps intact.

Ingredient Substitutions

  • cobia: redfish, snapper, grouper, catfish, or tilapia
  • claw crabmeat: lump crabmeat or shrimp
  • Rotel: 1 can diced tomatoes plus 1-2 diced jalapeños
  • light virgin olive oil: vegetable oil or canola oil

Equipment Needed

  • Large Dutch oven or heavy-bottomed pot
  • Large baking pan (9x13 or larger)
  • Aluminum foil
  • Wooden spoon for stirring roux

Historical Context

Courtbouillon is one of the signature dishes of Cajun country, with roots in French cooking. Unlike the French version which is a poaching liquid, Cajun courtbouillon evolved into a hearty tomato-based stew that showcases the Gulf Coast’s abundant seafood.