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Judy's Courtbouillon

List of Ingredients

Judy G. has talked about her "koobeon" for years--says she reaches the point where she just HAS to make it. I had no idea what she was talking about until she gave me the recipe and I read the word. Courtbouillon is a staple in Cajun kitchens--and rightly so.

This is worth the time spent!

4 lbs. fresh fish fillets--snapper, redfish, orange roughy
Tony Cachere's Creole Seasoning [or My Seasoning Salt in Sauces]
1 cup flour
1 cup oil
1 cup onions, chopped
4 cloves garlic, minced
1 bunch green onions, chopped
1/2 cup celery, chopped
1 bell pepper, chopped
1 cup tomato paste
1 can tomatoes
2 cups water
1 1/2 - 2 quarts cold water
1/2 dozen lemons (limes)
1 tablespoon Worcesterhire

Cut fish into @1" squares. Season generously with Tony's and set in refrigerator.

Make a roux with oil and flour. Brown to a golden brown with heat low enough for browning to take 30-45 minutes. Turn heat to medium. Add onions, celery, and peppers. Cook until onions are transparent.

Stir in tomato paste. Add canned tomatoes and 2 c. water. Cook over medium heat until tomatoes and oil separate (@ 40 minutes).

Add 2 qts. water and garlic. Bring to boil. Boil slowly for 30 minutes and then add fish and juice from 3 lemons. Cook on low until fish begins to break down (2-3 hours). Add remaining lemon juice. Serve over cooked rice.



Recipe


Cut fish into about 1" squares. Season generously with Tony's [or My Seasoning Salt]and set in refrigertor.

Make a roux with oil and flour. Brown to a golden brown with heat high enough for browning but low enough to prevent burning. This will take 30-45 minutes. Turn heat to medium. Add onions, celery, and peppers. Cook until onions are transparent.

Stir in tomato paste. Add canned tomatoes and 2 cups water. Cook over medium heat until tomatoes and oil separate (about 45 minutes).

Add 2 quarts water and garlic. Bring to boil. Boil slowly for 30 minutes and then add fish and juice from 3 lemons. Cook on low until fish begins to break down (2-3 hours). Add remaining lemon juice. Serve over cooked rice.

Notes: Add jalapenos, Chinese chili sauce, or red pepper if you want more heat.

Tony Cachere's seasonings are available in gourmet food sections. Folks around here believe they're as important as salt and pepper.