An unsung hero of Louisiana cuisine, courtbouillon (pronounced koo-bee-yawn) is a perfect midwinter meal.

Makes 8 Cups
  • 1 tablespoon Creole seasoning
  • ¾ pound grouper or redfish fillets, cut into large pieces
  • ¾ pound peeled and deveined large fresh shrimp
  • ¼ cup unsalted butter
  • 1½ cups finely chopped yellow onion
  • 1 green bell pepper, finely chopped
  • ¼ cup finely chopped celery
  • 1 tablespoon minced garlic
  • ¼ cup all-purpose flour
  • 2 cups seafood stock
  • ½ cup dry white wine
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 (14.5-ounce) cans fire-roasted diced tomatoes
  • 1¼ teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper
  • 1 loaf French bread, sliced diagonally ½-inch-thick
  • ¼ cup unsalted butter, melted
  • 1 clove garlic
  • Lemon wedges, to serve
  • Garnish: lemon zest, fresh parsley
  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
  2. Sprinkle Creole seasoning all over fish and shrimp.
  3. In a large Dutch oven, melt butter over medium heat. Add onion, bell pepper, celery, and minced garlic; cook, stirring occasionally, until softened, 5 to 7 minutes.
  4. Stir flour into vegetable mixture; cook for 1 minute. Stir in stock, wine, tomato paste, and Worcestershire until well combined. Add tomatoes, 1 teaspoon salt, and black pepper. Bring to a boil; stir in fish and shrimp. Cook, stirring occasionally, until shrimp are firm and fish flakes easily with a fork, 5 to 7 minutes.
  5. Brush bread with melted butter, and sprinkle with remaining ¼ teaspoon salt.
  6. Bake until golden brown and crisp, 7 to 10 minutes. Rub garlic clove over bread. Serve Courtbouillon with lemon wedges and garlic bread. Garnish with lemon zest and parley, if desired.



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