What makes this courtbouillon special

Courtbouillon in Louisiana is not the delicate poaching liquid you might expect from classic French cuisine. In New Orleans and across Acadiana, it’s a tomato-forward, gently thickened fish stew with deep roots in Creole and Cajun kitchens. This Savory NOLA Redfish Courtbouillon leans into a blond-to-medium roux for body, the holy trinity (onion, bell pepper, celery) for aroma, and a balanced tomato gravy sharpened by lemon. Redfish—once the pride of Gulf waters—poaches directly in the sauce, absorbing aromatics while remaining tender and flaky.

Taste and texture

• Body: A silky roux supports, not smothers, the tomatoes. Aim for peanut-butter hue—enough nuttiness to enrich without turning bitter.
• Flavor: Layers of sweetness from caramelized tomato paste, savory depth from Worcestershire, briny backbone from seafood stock, and a bright snap of lemon at the end.
• Heat: Cayenne and Louisiana-style hot sauce provide adjustable warmth without overwhelming the fish.
• Finish: A small pat of butter gives the gravy gloss; fresh parsley and scallions keep it lively.

Tips for success

• Control the roux: Keep it moving and keep your heat moderate. If it starts to smoke, pull the pot off the burner for a moment and stir.
• Don’t overcook the fish: Redfish thickens quickly. Simmer gently and remove from heat as soon as it flakes. Overcooking will make it stringy.
• Season in stages: Divide your salt and pepper to season the fish and the gravy separately, then adjust at the end. Tomatoes and stock can vary in salinity.
• Brightness matters: Lemon juice at the finish lifts the entire stew. Taste before adding; you want a rounded, not sour, finish.
• Filé finesse: If using filé powder, stir it in off-heat to avoid stringiness. It adds a whisper of earthiness and a satiny body.
• The right pot: A heavy Dutch oven holds steady heat and keeps the roux from scorching. Cast-iron is classic.

Ingredient notes and smart swaps

• Redfish: Drum, snapper, sheepshead, or catfish perform well. Choose skin-on fillets if possible—they hold together better while poaching.
• Stock: Seafood stock elevates the dish; in a pinch, a 50/50 mix of clam juice and water works. Low-sodium lets you control seasoning.
• Trinity: Green bell pepper is traditional, but a mix of green and red peppers creates a nice color play without altering heritage.
• Paprika: Sweet paprika delivers color; a touch of smoked paprika can bring subtle depth, but use it sparingly to keep the Gulf character.
• Rice: Long-grain white rice is a classic base. Steamed jasmine works; for a nutty twist, use medium-grain or Carolina Gold.

Make-ahead and storage

• The sauce can be made a day in advance through Step 6. Reheat gently, then add fish to poach just before serving.
• Leftovers keep 2 days refrigerated. Rewarm on low, adding a splash of stock or water to loosen. Avoid multiple reheats with fish to prevent dryness.

Cultural context and history

Louisiana’s courtbouillon is a beautiful example of culinary creolization. French technique meets West African spice sense, Spanish tomato culture, and Indigenous knowledge of Gulf waters. In early New Orleans, cooks used readily available fish—especially redfish and drum—paired with preserved tomatoes and garden herbs. Roux, introduced by European cooks and adapted across the region, became a staple thickener, evolving from pale to dark depending on the dish. While gumbo turns the roux dark and nutty, courtbouillon prefers a lighter shade so tomatoes remain bright and the fish shines.

In family kitchens and neighborhood restaurants, courtbouillon often appears for Friday suppers or Lenten meals. It’s generous, economical, and welcoming—easy to stretch with extra rice or a little more stock. The signature balance of warmth, tang, and savor speaks to New Orleans’ talent for harmony among disparate influences, much like the city’s music.

Serving ideas

• Spoon over rice with lemon wedges and extra hot sauce on the table.
• Add a side of simple vinegar-dressed greens or crisp coleslaw for contrast.
• A hunk of French bread is perfect for chasing the last spoonfuls of gravy.

Why this version works

This recipe honors tradition while making smart, home-cook-friendly moves: a manageable roux, canned crushed tomatoes for consistency, and a gentle, predictable poach. The Worcestershire sneaks in umami without masking the fish; lemon and fresh herbs keep the finish bright. Optional filé offers a nod to gumbo’s texture without turning the dish murky. Most importantly, the method safeguards the fish, ensuring it remains the star.

Cook this NOLA Redfish Courtbouillon when you want something comforting yet vivid—the culinary equivalent of brass bands on a warm evening: rootsy, soulful, and impossible not to love.