Here is a different, delicious and savory way to prepare fish. Pronounced <Coa-bee-on>, this is most often used for catfish and shrimp, but I think it will work with most any fish you like. I make it with trout since that is what I most often have on hand. This recipe is delicious with fresh fish, but it is also a very good way to prepare fish that has been in the freezer for a while. This is a large recipe, so when I prepare it I use half and then reserve the other half for another meal. This recipe takes some time, so I like to prepare the Courtbouillon the day before and then reheat it and add the fish just before serving. Courtbouillon goes very well with Maque Choux sweet corn.
Sauteeing the vegetables in butter.
The seasoned fish fillets, ready to add to the gravy
1 small can of chopped green chilies (or use two cans of Rotel)
1 Tbsp sugar (to cut the acid)
1 Tbsp parsley flakes
1 Tbsp Creole Seasoning
2 bay leaves (remove when done)
2 cups of hot water (hot from the tap, or microwave for 2-4 minutes)
Creole or Cajun seasoning
2-3 pounds of fish fillets
Instructions
Chop the onions, peppers, celery and garlic.
Preheat a large Dutch oven on the stove, add the two sticks of butter to melt but don’t let the butter brown.
Add the vegetables to the butter and sauté for 15 minutes
Move the veggies to one side of the pan, and blend the flour thoroughly with the butter to make a blond roux. When the roux comes together mix the veggies back in with the roux.
Reduce the heat and add the tomato paste, stir it through and cook for another 10 minutes.
Add the rest of the tomatoes, sugar, parsley, Creole Seasoning, & bay leaves and mix well.
Add the 2 cups of hot water. Bring to a low boil, then down to a simmer, and cover, simmering for 1 hour (I like to put it in a 225 degree oven).
Prep your fillets: cut them in half if you like smaller pieces, then season the fish with Creole Seasoning & put in the fridge.
When the hour is up, remove the lid and check if it needs more water or if it needs to simmer uncovered to thicken up more – this is your judgement of how thick or loose you want it.
Add the fish to the sauce, making sure they are immersed but do not stir them in (you don’t want to break them up). Cook at a simmer for 10-15 minutes, until the fish are done.
Serve over white rice garnished with the chopped onion greens
Maque Choux sweet corn make a good side dish, and have some hot sauce on the table.
