Teresa's Recipes
Cajun-Style Redfish Courtbouillon
Savor the taste of Louisiana with this traditional Cajun-style Redfish Courtbouillon. This robust and spicy fish stew is an explosion of flavors with fresh redfish fillets simmering in a rich sauce of tomatoes, bell peppers, onions, and a medley of Cajun spices. Served with a side of steamed rice or crusty bread, it's like bringing the vibrant spirit of the bayou right into your kitchen!
Ingredients
- 1/4 cup, chopped Fresh parsley
- 1/4 cup, chopped Green onions
- To taste Salt and pepper
- 1 tablespoon Hot sauce
- 2 tablespoons Cajun seasoning
- 2 cups Water
- 2 tablespoons Tomato paste
- 2 cups, diced Tomatoes
- 2 cloves, minced Garlic
- 1 cup, diced Celery
- 1 cup, diced Bell pepper
- 1 cup, diced Onion
- 2 tablespoons Vegetable oil
- 4 (6-ounce) fillets Redfish fillets
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 450
- Fat: 15g
- Carbs: 20g
- Protein: 60g
- Sodium: 500mg
- Sugar: 6g
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the onion, bell pepper, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
- Stir in the diced tomatoes, tomato paste, water, Cajun seasoning, hot sauce, salt, and pepper. Mix well to combine all the ingredients.
- Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally. This will allow all the flavors to meld together.
- Lightly season the redfish fillets with salt and pepper, then gently place them into the simmering stew. Spoon the sauce over the fish to ensure they're well coated.
- Cover the pot and let it simmer for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Once cooked, garnish the stew with freshly chopped green onions and parsley.
- Serve your Cajun-Style Redfish Courtbouillon hot, accompanied by steamed rice or warm crusty bread for a hearty and satisfying meal.
Tips
- If you can't find redfish, you can substitute with other firm white fish like snapper or grouper.
- Feel free to adjust the heat level by adding more or less hot sauce according to your preference.
- The longer you let the stew simmer, the more flavorful it becomes. So, if you have time, let it simmer a little longer!