Courtbouillon of Redfish

Louisiana Courtbouillon, the Cajun Fish Stew Worth Knowing

The French call it courtbouillon and pronounce it like a chef. Louisianans call it “coo-bee-yon” and serve it on Sunday. This Cajun fish stew takes a whole redfish or red snapper (cut crosswise into 2-to-3-inch steaks across the bone) and poaches it in a deeply flavored, roux-based tomato broth. The bones add gelatin and intensify the flavor; the steaks come out fork-tender and impossibly silky.

The foundation is a proper brown roux. Cooking butter and flour together for a full 10 minutes until it turns deep peanut-butter brown is the technique that separates Cajun from Creole, and what gives this stew its smoky depth and signature mahogany color. The holy trinity (onion, bell pepper, celery) goes into the hot roux next, building layer by layer.

A splash of white wine right before serving brightens the broth and lifts every flavor. Spoon over hot rice in deep bowls.

Pro Tips

• Stir the roux constantly. Walk away for 30 seconds and you’ll have burnt roux and have to start over. There are no shortcuts here.
• Reserve the tomato liquid when draining the canned tomatoes. The recipe needs exactly 1 cup of it for the stew base.
• Add the fish in a single layer if your pot allows. Stacked steaks cook unevenly.
• Don’t stir aggressively after the fish goes in. Gentle handling keeps the steaks intact for plating.
• Remove the bones before returning the fish to the broth, but keep them in during the simmer. Bones are where the flavor comes from.

Variations

• Substitute grouper, drum, or sea bass if you can’t find redfish.
• Add 1 pound of peeled shrimp during the last 5 minutes for a seafood courtbouillon.
• Stir in 1 tablespoon Cajun seasoning along with the herbs for a spicier, more contemporary version.