Kids Meal Recipes: Courtbouillion – Fish Stew Recipe

Fish Stew Recipe

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

Courtbouillion – Fish Stew Recipe

Courtbouillion – Fish Stew Recipe

Ingredients

  • 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

Instructions

  1. 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.
  2. 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)
  3. Mix the following in another bowl: 1 cup sliced green onions, 1/4 cup minced parsley
  4. Once the skillet mixture is soft you are ready to start assembling your courtbouillion.
  5. 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.
  6. sauteed vegetables, fish fillets and shrimp, spice and flour/ roux, green onions and parsley
  7. Be sure to save plenty of the green onions and parsley for the very top.
  8. Pour the 1/2 cup hot water around the edges so there will be moisture on the bottom.
  9. Cover and cook on low heat for one hour.
  10. Remove lid and carefully, using a spatula, remove ingredients from the sides of the pot.
  11. Cover again and cook for another hour.
  12. 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.
  13. While this meal is not one my children can make independantly, they certainly love to help and enjoy eating it!
    Suggestions for having your child help with this recipe:
  14. Stirring the vegetables that are sauteing.
  15. Obtaining and measuring the ingredients for the 3rd layer.
  16. Splitting each layer into thirds. (This is visible in our skillet picture as we began layering.)
  17. Scooping and layering.
  18. Watching the rice or pasta water bowl!:)
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Thanks to Rachel Case for this fish stew recipe!

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