Cajun Courtbouillon
A rustic Cajun seafood stew built on a rich tomato-and-vegetable base, finished with seared fish and fresh herbs. Serve over rice for an authentic Louisiana dinner.
- Total time
- 50 min
- Servings
- 4
- Calories
- 320
- Protein
- 38g
Ingredients
- 4 cups seafood stock or chicken broth
- 1 can (28 oz) canned crushed tomatoes
- 1 cup celery, diced
- 1 large onion, diced
- 1 large bell pepper (green or red), diced
- 1.5 lbs firm white fish fillets (cod, catfish, or halibut)
- 4 cloves garlic, minced
- 2 teaspoons cajun seasoning (or paprika, cayenne, thyme, oregano blended)
- 3 tablespoons olive oil
Instructions
- 1
Heat olive oil in a large pot over medium. Add onion, celery, and bell pepper; cook 5 minutes, stirring occasionally, until softened.
- 2
Add minced garlic and cook 1 minute until fragrant, then stir in cajun seasoning for 30 seconds.
- 3
Pour in stock and crushed tomatoes. Bring to a simmer, then reduce heat to medium-low.
- 4
Simmer the broth uncovered for 10 minutes so flavors meld. Taste and adjust seasoning.
- 5
Pat fish fillets dry. Season both sides lightly with salt, pepper, and a pinch of cajun seasoning.
- 6
Increase heat to medium-high. Slide fish fillets into the simmering broth, spacing them apart.
- 7
Simmer gently for 8–10 minutes until fish flakes easily when tested with a fork and is opaque throughout.
- 8
Ladle into bowls, ensuring each serving gets fish and broth. Serve immediately over white rice.
Tools you’ll need
- large pot (5-quart or larger)
- wooden spoon
- cutting board
- knife
- measuring cups and spoons
- fork
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
