Red Fish Court Bouillon
A flavorful Louisiana-style fish court bouillon with rich tomato base, spicy seasonings, and tender fish, perfect for seafood lovers seeking a hearty, spicy meal.
Ingredients
- 3 Tbsp. cooking oil ⓘ
- 1 large onion, chopped fine ⓘ
- 2 stalks celery, chopped fine ⓘ
- 15 oz. can whole peeled tomatoes, cut up ⓘ
- 8 oz. can tomato sauce ⓘ
- 6 oz. can tomato paste ⓘ
- 1 medium bell pepper, chopped fine ⓘ
- 1/2 tsp. garlic, minced
- 1/2 to 1 tsp. parsley ⓘ
- 4 onion tops, chopped fine ⓘ
- 1/2 tsp. cayenne pepper ⓘ
- Louisiana hot sauce about 1 tsp. ⓘ
- 1/2 can Ro-Tel (mild preferred) ⓘ
- 1 tsp. lemon juice ⓘ
- Red fish, cut into 1 1/2-inch pieces
- 3 c. hot water ⓘ
- 1 tsp. sugar for each can of tomato sauce ⓘ
Instructions
- In oil, sauté onions and celery about 10 minutes.
- Stir in the peeled tomatoes, tomato sauce, tomato paste, bell pepper, garlic, parsley, onion tops, cayenne pepper, hot sauce, Ro-Tel, lemon juice, and water.
- Cook loosely covered for about 3 hours, stirring frequently, adding water as needed.
- Arrange fish steaks in a single layer in the pot and add sugar and salt.
- Continue cooking covered for 15 to 20 minutes to cook the fish.
- Remove lid and simmer for 15 minutes more.
- Serve over hot rice with garlic bread.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine or a few bay leaves during cooking. If you prefer milder heat, use less cayenne pepper or opt for a milder hot sauce. You can substitute red fish with other firm fish like snapper or grouper. Fresh herbs like thyme or oregano can also enhance the dish's flavor profile. Serve with crusty bread for a complete meal.
Serving Suggestions
Serve the Red Fish Court Bouillon over a bed of hot rice for a comforting meal. Garlic bread makes a great side to soak up the flavorful broth. A fresh green salad or steamed vegetables can complement the dish nicely. For a complete seafood experience, consider pairing it with Louisiana Shrimp Gumbo.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth to maintain moisture. You can also reheat in the microwave, but do so in short intervals to prevent overcooking the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Red Fish Court Bouillon contains roughly 1210 calories, with 32g protein, 161g carbohydrates, and 58g fat. It is an excellent source of vitamin C (233% of the Daily Value), vitamin A (157% of the Daily Value), and dietary fiber (95% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but be sure to thaw it completely before adding it to the pot. This ensures even cooking and better texture. If using frozen fish, reduce the cooking time slightly to avoid overcooking.
How can I make this dish spicier?
To increase the heat, add more cayenne pepper or a few extra dashes of Louisiana hot sauce. You can also include sliced jalapeños or use spicy Ro-Tel tomatoes. Adjust to your heat preference gradually, tasting as you go.
What type of rice is best for serving with this dish?
Long-grain white rice is a traditional choice that absorbs the sauce well. You could also try jasmine or basmati rice for a fragrant alternative. For a twist, consider serving it with brown rice or even quinoa for added nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).