Courtbouillon 2
Ingredients
- 1.5 lb fish fillets (any firm fish, cut into pieces about 3" square)
- Cajun seasoning (as needed to season fish)
- lemon-pepper (as needed to season fish)
- 2 T oil
- 28 g butter
- 1.5 c chopped onion
- 3/4 chopped bell pepper
- 1/2 chopped celery stalk
- 2 t minced garlic
- 1/2 c chopped green onions (divided)
- 400 g chopped tomatoes (canned)
- 3 c water (or chicken/seafood stock; divided)
- 2.5 T prepared roux
- 1 bay leaf
- 1 t fresh rosemary (optional)
- 2 T chopped parsley
- cooked rice or potatoes (to serve)
Method
1. Clean and rinse your fish fillets. Pat dry with paper towels. Season generously with Cajun seasoning and lemon pepper; set aside.
2. Heat oil and butter in a cast-iron skillet until butter is melted, then add onions, bell pepper, and celery and sauté until well wilted (about 5 minutes).
3. Add garlic, half of the chopped green onions, the chopped tomatoes, 1 cup of water, salt, and pepper.
4. Slowly add in roux, stirring constantly. When all the roux is added, the mixture should have a stew-like consistency.
5. Add the bay leaf and rosemary and cook for about 20 minutes, adding remaining water/stock as needed to maintain desired consistency.
6. Once the tomatoes are completely broken down and all ingredients are well incorporated, add the fish and lower the heat to a light simmer.
7. Cook gently for about 20 minutes, being careful not to stir too much as that would break up the fish.
8. Garnish with the parsley and remaining green onions when serving.
Notes
Serving Suggestion: Typically this is served over white rice, but's it's also good with new potatoes in a white milk/flour/butter sauce. Green beans and/or corn maque choux make great sides, and don't forget the garlic bread!