Redfish and Shrimp Court Bouillon

Name: Redfish and Shrimp Court Bouillon
Cuisine: American, Southern
Ingredients: • 2 redfish; • 2 lbs. shrimp; • 1 12 oz jar tomato paste; • 2 15 oz cans crushed tomatoes; • 1 can Rotel; • 2 quarts stock; • 1/4 cup roux; • 2 onions; • 2 bell pepper; • 4 stalks celery; • 8 cloves garlic; • 1 lemon; • 1 bunch green onions; • Creole seasoning; Low and slow simmer seasoning; • Bones/ skin and heads from fish; • Shrimp peels and heads; • 6 quarts cold water; • 2 onions; • 1/2 head garlic; • Celery tops; • 2 bay leaves; • Green onions; 2 carrots

10 steps

Perfect for those Lenten Friday nights, this Redfish and Shrimp Court Bouillon aka "Coubion" is a savory mix of spice, roux, tomato and seafood that is hearty and flavorful.

Updated at: Wed, 16 Aug 2023 20:27:21 GMT

Nutrition balance score

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Instructions

Step 1

1. Peel shrimp and clean fish, reserving all peels, heads and bones. Rough chop vegetables for stock and place in large stock pot with cold water. Simmer for 1 hour and strain through fine mesh or cheese cloth.

Step 2

2. In a large saucepan, cook down onion, pepper and celery until soft. Add garlic and cook until soft.

Step 3

3. Add in tomato paste and brown until sugars caramelize.

Step 4

4. Add in remaining tomato products and roux. Cook for 10-15 minutes.

Step 5

5. Season then add stock.

Step 6

6. Cook for 2-3 hours until sauce is savory and desired consistency. Taste for seasoning.

Step 7

7. Thinly slice half of a lemon and add to pot with sliced green onions.