A classic Louisiana dish where tender fish fillets are gently poached in a rich, roux-thickened tomato gravy with the Cajun holy trinity. Hearty, flavorful, and perfect over a bed of fluffy white rice.
Prep20 min
Cook50 min
Servings4
Serving size: 1.5 cups
844cal
39gprotein
81gcarbs
39g
Ingredients
1.5 lb catfish fillets (Cut into 2-inch pieces. Redfish or snapper also work well.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Master the art of baking with this classic French bread recipe. Achieve a bakery-quality loaf at home, featuring a crisp, golden-brown crust and a soft, airy crumb. Perfect for tearing and dipping in soup, making sandwiches, or enjoying warm with butter.
About Courtbouillon, Steamed Basmati Rice and French Bread
Soul-satisfying Courtbouillon fish stew with rice & French bread – rich, flavorful comfort food!
This cajun_creole dish is perfect for dinner. With 1318.42 calories and 51.129999999999995g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 cups seafood stock (Warmed before use.)
2 tbsp cajun seasoning (Divided use.)
1 large bay leaf
1 tsp dried thyme
0.25 tsp cayenne pepper (Adjust to your spice preference.)
0.5 tsp kosher salt (Adjust to taste, as Cajun seasoning varies in saltiness.)
0.5 tsp black pepper (Freshly ground.)
1 tbsp lemon juice (Freshly squeezed.)
2 tbsp fresh parsley (Chopped, for garnish.)
3 stalks green onions (Thinly sliced, for garnish.)
4 cups cooked white rice (For serving.)
Instructions
1
Prepare the Fish and Vegetables: Pat the fish fillets dry and season them with 1 tablespoon of the Cajun seasoning. Set aside. Ensure all your vegetables (onion, bell pepper, celery, garlic) are chopped and ready, as the roux-making process requires constant attention.
2
Make the Roux: In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-low heat. Gradually whisk in the flour until smooth. Cook, stirring constantly with a flat-edged wooden spoon or spatula, for 10-15 minutes, until the roux reaches the color of peanut butter. Scrape the bottom and corners of the pot continuously to prevent scorching.
3
Sauté the Holy Trinity: Add the chopped onion, bell pepper, and celery to the hot roux. Stir well to coat. Continue cooking and stirring for 5-7 minutes, until the vegetables soften and become translucent. Add the minced garlic and cook for another minute until fragrant.
4
Build the Sauce: Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Add the diced tomatoes with their juices. Slowly pour in the warm seafood stock, about a cup at a time, whisking constantly after each addition to ensure the sauce is smooth and free of lumps.
5
Simmer and Season: Add the remaining 1 tablespoon of Cajun seasoning, bay leaf, dried thyme, cayenne pepper, kosher salt, and black pepper. Stir well. Bring the sauce to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes to allow the flavors to meld and deepen.
6
Poach the Fish: Gently nestle the seasoned fish pieces into the simmering sauce, ensuring they are mostly submerged. Spoon some sauce over any exposed parts. Cover the pot and cook for 8-10 minutes, or until the fish is opaque and flakes easily. Avoid stirring to prevent the fish from breaking apart.
7
Finish and Serve: Turn off the heat. Carefully remove and discard the bay leaf. Gently stir in the fresh lemon juice, chopped parsley, and sliced green onions. Let it rest for 5 minutes. Serve hot over a bed of fluffy white rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
2.25 tsp Active Dry Yeast (Equivalent to one 7g packet)
1 tbsp Granulated Sugar
4 cup Bread Flour (Plus more for dusting)
2 tsp Salt
2 tbsp Vegetable Oil (Plus more for greasing the bowl)
1 large Egg (For egg wash)
1 tbsp Water (For egg wash)
1 cup Hot Water (For creating steam in the oven)
Instructions
1
Activate the Yeast
In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and active dry yeast.
Stir gently to dissolve and let the mixture sit for 5-10 minutes. It should become foamy and bubbly, which indicates the yeast is active.
2
Make and Knead the Dough
Add the bread flour, salt, and vegetable oil to the yeast mixture.
Using a stand mixer with a dough hook, mix on low speed for 6-8 minutes until a smooth, elastic dough forms. The dough should pull away from the sides of the bowl.
To knead by hand, mix ingredients with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and tacky but not sticky.
3
First Rise (Proofing)
Shape the dough into a ball and place it in a large bowl lightly greased with oil, turning the dough to coat it.
Cover the bowl with plastic wrap or a damp kitchen towel.
Let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
Gently punch down the risen dough to release the air and transfer it to a lightly floured surface.
Divide the dough into two equal portions.
Working with one portion at a time, press it into a rectangle (approximately 12x8 inches).
Starting from the long edge, roll the dough up into a tight log. Pinch the seam and the ends firmly to seal.
Place the loaves seam-side down on a baking sheet lined with parchment paper. Cover loosely with a kitchen towel and let them rise for another 30-45 minutes, until they look puffy.
5
Prepare for Baking
About 20 minutes before baking, preheat your oven to 400°F (200°C). Place a shallow metal or cast iron pan on the bottom rack of the oven to heat up.
In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash.
Using a very sharp knife or a bread lame, make 3-4 decisive diagonal slashes across the top of each loaf, about 1/4-inch deep.
Gently brush the loaves all over with the egg wash for a golden, shiny crust.
6
Bake with Steam
Place the baking sheet with the loaves on the middle rack of the preheated oven.
Carefully pour 1 cup of hot water into the preheated pan on the bottom rack. It will create a burst of steam. Quickly close the oven door to trap the steam.
Bake for 25-30 minutes, or until the crust is a deep golden brown and the internal temperature registers 190-200°F (88-93°C) on an instant-read thermometer.
The loaves should also sound hollow when tapped on the bottom.
7
Cool and Serve
Immediately transfer the baked loaves from the baking sheet to a wire rack.
Let the bread cool completely for at least 1 hour before slicing. This is crucial as it allows the internal crumb structure to set properly.
