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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.
For 4 servings
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.
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.
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.
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.
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.
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.
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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.
This cajun_creole recipe takes 70 minutes to prepare and yields 4 servings. At 844.02 calories per serving with 38.91g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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.
Use other firm white fish like redfish, snapper, or grouper. You can also add shrimp during the last 3-4 minutes of cooking.
Add a chopped jalapeño or serrano pepper along with the holy trinity, and increase the amount of cayenne pepper to your liking.
For a deeper flavor, substitute half of the vegetable oil with bacon fat to make the roux.
For a slightly different flavor profile, add a splash of Worcestershire sauce and a few dashes of hot sauce (like Tabasco or Crystal) along with the other seasonings.
The fish in this dish provides high-quality lean protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Catfish and other fatty fish are great sources of omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
The 'holy trinity' of vegetables, along with tomatoes and garlic, supply important nutrients like Vitamin C, Vitamin A, potassium, and antioxidants that help protect the body from cellular damage.
Firm-fleshed white fish are ideal as they hold their shape during poaching. Catfish and redfish are traditional choices, but snapper, grouper, or cod are also excellent substitutes.
Lumps usually happen when cold liquid is added to a hot roux. To fix it, you can try whisking vigorously. If that doesn't work, carefully strain the sauce through a fine-mesh sieve before returning it to the pot and proceeding with the recipe.
Yes, Courtbouillon is a great make-ahead dish. The flavors deepen overnight. You can prepare the entire sauce a day or two in advance. When ready to serve, gently reheat the sauce and then poach the fresh fish just before serving for the best texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of stock or water if the sauce has thickened too much. Avoid using a microwave, as it can make the fish rubbery.
Courtbouillon can be part of a healthy diet. It's rich in protein and omega-3 fatty acids from the fish and contains vitamins from the vegetables. The main calorie and fat source is the roux. To make it lighter, you could reduce the amount of oil and flour used for the roux, which would result in a thinner sauce.
A single serving of this Courtbouillon contains approximately 650-700 calories, not including the rice. The final count can vary based on the type of fish and specific ingredients used.