Redfish Court Bouillon
Redfish Court Bouillon offers a flavorful, hearty seafood stew with a rich tomato and vegetable base, perfect for seafood lovers and those seeking a comforting meal.
Ingredients
- 3 lb. redfish fillets ⓘ
- 3/4 c. oil ⓘ
- 3/4 c. flour ⓘ
- 1 c. chopped onions ⓘ
- 1 c. chopped celery ⓘ
- 1 c. chopped bell pepper
- 2 Tbsp. diced garlic ⓘ
- 2 (8 oz.) cans tomato sauce ⓘ
- 1 1/2 qt. fish stock
- 1 tsp. dried thyme ⓘ
- 1 tsp. dried basil ⓘ
- 2 bay leaves ⓘ
- 3 lemon slices ⓘ
- 1 c. chopped green onions ⓘ
- 1 c. chopped parsley ⓘ
- salt ⓘ
Instructions
- Cut redfish fillets diagonally into 2 1/2-inch strips.
- In a one-gallon heavy-bottom saucepan, heat oil over medium-high heat.
- Add flour and stir constantly with a wire whisk until dark brown roux is achieved.
- Add chopped onions, celery, bell pepper, and garlic to the roux.
- Saute until vegetables are wilted.
- Add tomato sauce, blending well into the roux mixture.
- Pour in fish stock and add dried thyme, dried basil, and bay leaves.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Add the redfish fillet strips and lemon slices to the stew.
- Cook until fish is tender, about 10-15 minutes.
- Stir in chopped green onions and parsley.
- Season with salt and cracked black pepper to taste.
- Serve hot, garnished with additional herbs if desired.
Tips & Substitutions
For a richer flavor, consider using homemade fish stock instead of store-bought. If redfish is unavailable, substitute with another firm white fish like grouper or snapper. To achieve a deeper roux color, be patient when cooking the flour and oil together, stirring constantly. Adding a splash of hot sauce can also enhance the dish's overall flavor profile.
Serving Suggestions
Serve the Redfish Court Bouillon over a bed of rice or with crusty French bread to soak up the flavorful broth. Pair it with a light salad or sautéed greens for a complete meal. This dish also pairs beautifully with Bill'S Shrimp Creole for a seafood feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally to prevent sticking. If the stew thickens, add a splash of fish stock or water to achieve the desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Redfish Court Bouillon contains roughly 1034 calories, with 34g protein, 130g carbohydrates, and 49g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (136% of the Daily Value), and dietary fiber (95% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2046mg per serving (89% 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 redfish fillets for this recipe?
Yes, frozen redfish fillets can be used, but it's best to thaw them completely in the refrigerator before cooking. This helps ensure even cooking and prevents the fish from becoming rubbery. Pat them dry before adding to the stew.
What can I serve with Redfish Court Bouillon?
This dish is excellent when served with steamed rice, which absorbs the flavorful broth. You can also serve it alongside crusty bread or a light green salad. For a more robust meal, consider pairing it with Fish Etouffee for a delicious seafood spread.
How do I know when the fish is cooked properly?
The fish is done when it becomes opaque and flakes easily with a fork, usually after about 10-15 minutes of cooking in the stew. Be careful not to overcook, as this can make the fish tough. Keep an eye on it as it simmers.
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).