Entree: United States – Louisiana – Redfish Courtbouillon

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 1/2 lb (680 g) red drum fillets, total, cut into large chunks
- 3 tbsp (45 ml) vegetable oil or canola oil
- 3 tbsp (24 g) all-purpose flour
- 1 large onion, chopped, about 1 1/2 cups (240 g)
- 1 green bell pepper, chopped, about 1 cup (150 g)
- 2 stalks celery, chopped, about 1 cup (120 g)
- 3 cloves garlic, minced, about 1 tbsp (15 g)
- 1 (14.5 oz) can (411 g) diced tomatoes with juices
- 2 cups (480 ml) fish stock or water
- 1/2 cup (120 ml) dry white wine (optional)
- 1 bay leaf
- 1 tsp (2 g) dried thyme
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 g) chopped fresh parsley, for garnish
- 1/2 tsp (1 g) filé powder (optional, for finishing)
- 4 cups (960 ml) cooked white rice, for serving

Instructions

1. Heat the oil in a large heavy pot over medium heat. Whisk in the flour and stir constantly to make a roux, cooking 6–8 minutes until it becomes a medium brown and aromatic (watch closely to avoid burning).
2. Add the chopped onion, bell pepper, and celery to the roux and cook, stirring, until vegetables soften, about 6 minutes.
3. Stir in the minced garlic and cook 30 seconds, then add the diced tomatoes with their juices, fish stock (and wine, if using), bay leaf, thyme, cayenne, salt, and pepper. Bring to a simmer.
4. Reduce heat and simmer uncovered 10–15 minutes to meld flavors and slightly reduce the broth.
5. Gently add the red drum chunks to the pot, simmering just until the fish is cooked through and flakes easily, about 6–8 minutes depending on chunk size. Do not overcook.
6. Taste and adjust seasoning. If using filé powder, sprinkle it in off heat a little at a time and stir to thicken slightly (do not boil after adding filé).
7. Remove bay leaf, ladle the courtbouillon over bowls of hot cooked rice, garnish with chopped parsley, and serve immediately.