A rich Creole fish stew simmered in a seasoned tomato gravy and served over rice — warm, comforting, and full of classic Louisiana flavor.
A Louisiana Story Behind This Dish
Redfish courtbouillon is a dish rooted deep in Louisiana’s Creole kitchens. It blends French technique with Gulf Coast ingredients, creating a stew that’s both rustic and refined. Families have been simmering pots like this for generations, especially in fishing communities where fresh catch goes straight from boat to pot.
The beauty of courtbouillon is its balance — tender fish gently poached in a savory tomato sauce layered with spices and the holy trinity of vegetables. It’s simple food done right, meant to be shared around a full table.
Louisiana Main Dishes
Why You’ll Love This Recipe
- Tender fish in rich Creole tomato gravy
- Classic Louisiana comfort food
- Big flavor without complicated steps
- Perfect for family dinners
- Even better as leftovers
Quick Recipe Summary
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4–6
Cuisine: Louisiana / Creole
Difficulty: Medium
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes
- 2 cups seafood stock (or fish/chicken stock)
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon Cajun or Creole seasoning
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 1 teaspoon hot sauce (optional)
- 2 lbs redfish fillets, cut into large chunks
- 2 green onions, chopped
- ¼ cup fresh parsley, chopped
- Juice of ½ lemon
For serving:
- Cooked white rice
- Crusty French bread (optional)
Directions
- Make a light roux:
In a large Dutch oven or heavy pot, heat oil over medium heat. Whisk in flour and cook, stirring constantly, for 3–4 minutes until lightly browned. - Add the holy trinity:
Stir in onion, bell pepper, and celery. Cook for 5 minutes until softened. Add garlic and cook for 1 more minute. - Build the sauce:
Stir in crushed tomatoes and seafood stock. Add bay leaves, paprika, Cajun seasoning, thyme, cayenne (if using), salt, pepper, and hot sauce. - Simmer:
Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until slightly thickened. - Add the fish:
Gently nestle redfish chunks into the sauce. Spoon some sauce over the top. - Cook the fish:
Cover and simmer for 10–12 minutes, until fish is cooked through and flakes easily with a fork. - Finish:
Remove bay leaves. Stir in green onions, parsley, and lemon juice. Taste and adjust seasoning if needed. - Serve:
Spoon courtbouillon over warm white rice and serve with French bread on the side.
Pro Tips for Perfect Courtbouillon
- Use firm, fresh fish for best texture.
- Don’t stir too much after adding the fish.
- Simmer gently to keep fish tender.
- Taste and adjust seasoning before serving.
What to Serve With Courtbouillon
- Steamed white rice
- Crusty French bread
- Simple green salad
- Iced tea
Frequently Asked Questions
Can I substitute another fish?
Yes — snapper, grouper, or catfish work well.
Can I add shrimp?
Add shrimp during the last 5 minutes of cooking.
Is it spicy?
Heat level is adjustable with cayenne and hot sauce.
Storage & Reheating
Store leftovers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the fish.
Final Thoughts
Redfish courtbouillon is Louisiana tradition in a bowl — simple ingredients transformed into something deeply satisfying. Serve it hot, pass the bread, and let the good times cook.