Creole Seafood Courtbouillon


  • 1 whole red fish or fish of choise 2-3lbs
  • 1 1/2 teaspoon kosher
  • fresh cracked black pepper
  • 1/2 cup canola oil or oil of choice
  • 1/2 cup flour
  • 1 cup onions, chopped
  • 1 cup green bell peppers, chopped
  • 1/2 cup celery, chopped
  • 4 cloves garlic, minced
  • 3 blue crabs, cut in half
  • 1/2 cup white wine
  • 1 teaspoon creole seasoning
  • 1 teaspoon red pepper flakes
  • 1 28oz can of diced tomatoes
  • 2 cups seafood stock
  • 2 bay leaves
  • 1 tablespoon Worcesterhire sauce
  • 1 sprig of tarragon or fresh thyme
  • 1 pound shrimp, peeled and deveined
  • 1 pint of oysters optional
  • 2 bunches of green onions, chopped
  • 1 lemon for serving


  1. Preheat oven to 350 degrees. Score fish on both sides and then season with salt and black pepper and place in a roasting pan. 

  2. Pour oil into a large heavy-bottomed saucepan and stir in the flour. Cook over medium heat making sure to keep stirring until roux becomes a deep brown color and has a nutty aroma. Add the onions, bell peppers and celery. Cook for 5-6 minutes and then add garlic, blue crabs, wine, creole seasoning and red pepper flakes. Cook until wine has reduced in half. 

  3.  Increase the heat and add the tomatoes , shrimp stock, tarragon, and bay leaves. Bring to a boil and season with salt, pepper and Worcestershire sauce. 

  4. Pour creole sauce over the redfish and cover with foil. Bake for 35-40 minutes. Remove foil and add shrimp and oysters (if using) around fish and bake uncovered for another 15-20 minutes. 

  5. Serve with rice, green onions and a squeeze of lemon.