Fish Stew Recipe
Courtbouillion? Never heard of such? Nor had I till I moved to the deep south! It is delicious, full of vegetables and is a meal that you can make ahead then let cook for 2 hours with only one stirring at the 1 hour mark. The fish takes on the flavor of the vegetables and spices so try any mild fish!
Courtbouillion: Fish Stew Recipe
- 1/4 pound butter or 1 stick
- 2 1/2 cups diced onions
- 2 cups diced celery
- 1 cup diced bell pepper
- 1/4 cup minced garlic
- Fish fillets (flounder and catfish) and shrimp
- 1 1/2 tbsp. salt
- 1 1/2 tbsp. black pepper
- 2 tbsps granulated garlic
- 2 tbsps paprika
- 6 tbsps flour (or oil less brown roux powder)
- 1 cup sliced green onions
- 1/4 cup minced parsley
- 1/2 cup of very hot water
- In a heavy skillet, saute the following: 1/4 pound butter or 1 stick, 2 1/2 cups diced onions, 2 cups diced celery, 1 cup diced bell pepper, 1/4 cup minced garlic and Fish fillets and shrimp. If frozen these may be quick thawed in a bowl of cold water. Drain before adding to the cast iron pot.
- Mix the following spices in a small bowl: 1 1/2 tbsp. salt, 1 1/2 tbsp. black pepper, 2 tbsps granulated garlic, 2 tbsps paprika, 6 tbsps flour (or oil less brown roux powder)
- Mix the following in another bowl: 1 cup sliced green onions, 1/4 cup minced parsley
- Once the skillet mixture is soft you are ready to start assembling your courtbouillion.
- In a 6 qt. black iron pot, layer the ingredients (as you would a lasagna) in the following manner. You should anticipate at least 3 rounds, so use approximately 1/3 of the layer each time.
- sauteed vegetables, fish fillets and shrimp, spice and flour/ roux, green onions and parsley
- Be sure to save plenty of the green onions and parsley for the very top.
- Pour the 1/2 cup hot water around the edges so there will be moisture on the bottom.
- Cover and cook on low heat for one hour.
- Remove lid and carefully, using a spatula, remove ingredients from the sides of the pot.
- Cover again and cook for another hour.
- This creates a thick slightly red (from the paprika) stew that is delicious over rice. Pasta could also be used. We have used flounder and catfish with a few shrimp in the layers.
- Stirring the vegetables that are sauteing.
- Obtaining and measuring the ingredients for the 3rd layer.
- Splitting each layer into thirds. (This is visible in our skillet picture as we began layering.)
- Scooping and layering.
- Watching the rice or pasta water bowl!:)
Thanks to Rachel Case for this fish stew recipe!
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