An unsung hero of Louisiana cuisine, courtbouillon (pronounced koo-bee-yawn) is a perfect midwinter meal.
Courtbouillon
Makes 8 Cups
Ingredients
- 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
Instructions
- Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
- Sprinkle Creole seasoning all over fish and shrimp.
- 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.
- 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.
- Brush bread with melted butter, and sprinkle with remaining ¼ teaspoon salt.
- 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.
