Online Recipe Book

Courtbouillon 1 (Tony's)

Louisiana's Original Creole Seafood Recipes, by Tony Chachere, c. 1982, page 91
About 3 servings
Prep info
15 min prep (vegetable mix) + 10 min prep + 10 min cook + 2 hr simmer + 10 min prep + 1 hr simmer + 5 min finish
Prep time
25 minutes
Cook time
3 hours, 15 minutes
Time required
3 hours, 40 minutes
Oven preheat


  • 20 g flour
  • 20 g butter
  • 25 g minced onion
  • 8 g minced green bell pepper
  • 25 g minced celery
  • 1 t minced garlic
  • 70 g tomato paste
  • 316 mL water (1 and 1/3 cups)
  • 1/2 t Worcestershire sauce
  • 1/2 lemon slice
  • 1/2 lb fish (any firm fish)
  • Slap Ya Mama seasoning (as desired, or Tony's Creole Seasoning, or other seasonings, as desired)
  • 1 T thinly sliced green onions
  • 1 t finely chopped parsley
  • cooked rice (for serving)


1. In a heavy 3-quart pot, make a roux with flour and butter

2. Cut off fire and add onion, bell pepper, celery, and garlic; stir mixture until it stops sizzling. 

3. Add tomato paste.  Heat and stir over low heat for a few minutes. 

4. Add water, stir well, and bring to a boil

5. Add Worcestershire sauce and lemon.  Lower heat, cover, and let simmer at least 2 hours, stirring occassionally to prevent sticking on bottom.

6. Season fish and add to mixture. 

7. Bring to a boil, lower fire, and simmer for 1 hour

8. Add more water if too thick.  Add green onions and parsley and serve over rice in a soup bowl.


SJ Note 19 March 2010: This is really, really good!  A definite keeper!  I was reducing the recipe on the fly, and think I used more tomato paste than I should have, which yielded a lovely, rich soup in the end.  I hope I've guessed the amount here close to what I used - we'll see, because I'll be making this a lot!