Court-bouillon is a rich and comforting Louisiana seafood stew rooted in Creole and Cajun cooking traditions. Unlike the light French broth that shares the same name, this Southern version is thick, tomato-based, and deeply flavorful.
The heart of this dish lies in a dark roux combined with the classic Creole βtrinityβ β onion, bell pepper, and celery β along with crushed tomatoes and seafood stock. Traditionally made with redfish, this version uses mild white fish like tilapia or cod, gently poached in a savory tomato broth. Fresh lemon slices simmered in the stew add bright citrus notes that balance the richness and elevate the seafood flavor.
Ingredients (Serves 4β6)
- 1Β½ pounds firm white fish fillets (tilapia or cod), skin removed
- Salt and black pepper, to taste
- 6 tablespoons unsalted butter
- β cup all-purpose flour
- 1 large yellow onion, chopped
- 3 celery stalks, chopped
- 1 small green bell pepper, chopped
- 8 ounces mushrooms, roughly chopped
- 4 garlic cloves, minced
- 1 (15-ounce) can crushed tomatoes
- 2 cups seafood stock
- 2 bay leaves
- 4 thyme sprigs
- 2 lemons, thinly sliced (seeds removed)
- β cup chopped fresh parsley
- β cup chopped scallions
- 1 teaspoon dried basil
- 1β2 teaspoons hot sauce (optional)
- Cooked rice, for serving (optional)
Method
Step 1 β Prepare the fish
Cut the fish into 2-inch chunks and season lightly with salt and black pepper. Cover and refrigerate while preparing the stew base.
Step 2 β Make the roux
In a heavy pot or Dutch oven, melt the butter over medium-low heat. Sprinkle in the flour and stir continuously with a wooden spoon. Cook until the mixture turns a deep golden brown, similar to peanut butter, about 8β10 minutes. This roux builds the stewβs signature flavor.
Step 3 β SautΓ© the vegetables
Add the chopped onion, celery, bell pepper, and mushrooms along with a pinch of salt. Increase the heat slightly and cook until softened, about 8 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 4 β Build the broth
Mix in the crushed tomatoes, seafood stock, bay leaves, thyme, lemon slices, parsley, scallions, and dried basil. Stir well, scraping the bottom of the pot to combine all flavors. Bring the mixture to a steady simmer, then reduce heat, cover, and cook for about 15 minutes.
Step 5 β Adjust seasoning
Add hot sauce if desired. Taste the broth and adjust salt and pepper as needed to balance the flavors.
Step 6 β Poach the fish
Gently add the seasoned fish pieces to the simmering stew. Cook for 5β10 minutes until the fish becomes opaque and flakes easily. Stir carefully to keep the pieces intact.
Step 7 β Serve
Spoon the court-bouillon into bowls and serve hot. Enjoy it on its own or over a bed of warm rice for a heartier meal.
Why Youβll Love This Louisiana Seafood Stew
This Creole-style court-bouillon delivers bold, layered flavors in every bite. The roux creates depth, tomatoes add richness, and fresh lemon slices bring brightness that enhances the delicate fish. Itβs a satisfying, one-pot seafood dish perfect for family dinners or special gatherings.
If you enjoy Southern comfort food with vibrant spices and fresh seafood, this Louisiana classic is a must-try recipe.
