Recipe of the Week


Prep Time: 1½ Hours
Yields: 4–6 Servings

Court bouillon was originally a poaching liquid flavored with vegetables, seasonings and an acidic product, such as vinegar or wine, in which fish, shellfish or vegetables were cooked. In Louisiana, it has evolved into a sumptuous, roux-based fish and shellfish stew. At one time, redfish was the only ingredient used in the courtbouillons of Cajun Country. Red snapper is always a great choice as well, but any firm-fleshed fish may be used.

1 pound (31–40 count) shrimp, peeled and deveined
1 whole snapper, cleaned, scaled and head-on
¾ cup vegetable oil
¾ cup flour
2 cups diced onions
1 cup diced celery
½ cup diced red bell peppers
½ cup sliced garlic
1 (12-ounce) can diced tomatoes, with juice
1 (8-ounce) can tomato sauce
1½ quarts fish stock or water
¾ cup dry red wine
2½ tbsps lemon juice
3 bay leaves
1 tbsp chopped thyme
1 tbsp chopped basil
¼ tsp dried marjoram
salt and black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
1 cup sliced green onions
½ cup chopped parsley
6 lemon slices

Preheat oven to 350°F. Make sure all scales are removed and that the gills are cut from the fish. In a cast iron Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved. Add onions, celery, bell peppers and sliced garlic. Sauté 3–5 minutes or until vegetables are wilted. Stir in tomatoes with liquid. Pour in fish stock, one ladle at a time, until a sauce-like consistency is achieved. Add red wine, lemon juice, bay leaves, thyme, basil and marjoram. Bring to a rolling boil, reduce to simmer and cook 45 minutes, stirring occasionally. Additional stock may be needed to retain sauce-like consistency. Sauce should be slightly thick. When seafood is added, liquid will be rendered and thin the sauce. Blend in shrimp and cook 2–3 minutes or until shrimp are pink and curled. Season to taste with salt, black pepper, granulated garlic and hot sauce. Add green onions and parsley then adjust seasonings if necessary. Place snapper in a large baking dish and top with sauce. Cover pan with foil and bake 45 minutes. Remove foil and cook until fish is flaky and slightly browned. Garnish with lemon slices and serve over white rice.

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