Coastal Red Snapper Courtbouillon Recipe
This Creole-style Fish with Seafood Sauce is a flavorful delight, featuring tender fish smothered in a rich and savory Creole sauce with shrimp, oysters, and aromatic spices. Perfect for a taste of Louisiana at home!
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Calories: 450kcal
Servings: 6
Equipment
- Roasting pan
- Large heavy-bottomed saucepan
- Aluminum foil
- Oven
Ingredients
- 2-3 lbs redfish or fish of choice
- 1,1/2 tsp 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 tsp creole seasoning
- 1 tsp red pepper flakes
- 28 oz can of diced tomatoes
- 2 cups seafood stock
- 2 bay leaves
- 1 tbsp �Worcestershire sauce
- 1 sprig of tarragon or fresh thyme
- 1 pound shrimp, peeled and deveined
- 1 pint oysters optional
- 2 bunches green onions, chopped
- 1 lemon for serving
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Score the fish and season with salt and pepper, then place it in a roasting pan.
- Make a roux by heating oil in a saucepan, adding flour, and cooking until browned. Add onions, bell peppers, celery, garlic, blue crabs, wine, creole seasoning, and red pepper flakes. Cook until wine reduces.
- Increase heat and add tomatoes, seafood stock, tarragon, and bay leaves. Bring to a boil, season with salt, pepper, and Worcestershire sauce.
- Pour the Creole sauce over the fish, cover with foil, and bake for 35-40 minutes. Uncover, add shrimp and oysters (optional), and bake for another 15-20 minutes.
- Serve with rice, green onions, and lemon wedges.
Nutrition
Calories: 450kcal | Carbohydrates: 25g | Protein: 35g | Fat: 25g | Sodium: 900mg | Fiber: 5g