Creole Court-Bouillon • fish soup

Creole court bouillon (sometimes written as Coubion) is a Creole fish soup from the southern United States. It is especially eaten in Louisiana. You make this traditional Creole fish soup with both fish and shrimp.

Of course you can vary the ingredients with this dish. You don't necessarily have to red snapper but you can also replace it with gray snapper, sea bass or even cod. Just what is available at the time.

It is only important to choose a type of fish that is nice and firm, so that it does not completely fall apart after cooking. I would also advise you to always use (white) sea fish. Freshwater fish has a very different taste that doesn't go well with the soup. Colored fish, such as tuna and salmon, are also less suitable for this Creole court broth.

This recipe is for 4 people. You can eat the fish soup with boiled rice (the soup can be spooned on) but it is also irresistibly delicious with a piece of bread!

Ingredients:

• 250 g red snapper fillet, cut into pieces
• 250 gr (jumbo) shrimps, cleaned and peeled
• 1 tl paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• a pinch of (dried) oregano
• 1/2 tsp thyme
• 50 gr unsalted butter
• 1 onion, chopped
• 1/2 green pepper, cubed
• 1 celery stalk, cut into pieces
• 3 cloves of garlic, pressed
• 3 tbsp wheat flour
• 500 ml (fish) stock
• 1 tsp Worcestershire sauce
• 1 can/400 ml diced tomatoes
• salt and pepper to taste
• a pinch of cayenne pepper
• to serve: boiled rice and spring onion rings

Preparation of Creole Court-Bouillon

Mix the red snapper pieces and shrimp with the paprika, onion powder, garlic powder, oregano and thyme in a large bowl. Then let it marinate in the fridge for at least an hour.

Then take a soup pot and melt the butter in it. Add the chopped onion and fry it until it is translucent. Then add the paprika, celery and garlic. Then fry the vegetables for a few minutes on a very low heat.

Then add the flour to the vegetables and stir well until the vegetable pieces are covered with a layer of flour. Let this cook for another 2 minutes and then add the Worcestershire sauce to the fish soup. Then add the tomato cubes and the stock and bring to the boil.

Then lower the heat and let the broth simmer gently for about 30 minutes. Then add the fish and shrimps and season the Creole court stock with salt, pepper and cayenne pepper. Let the soup simmer for another fifteen minutes and then serve it with boiled rice and spring onion rings – Bon appetit!

Also try…

Do you love dishes with fish? Try our delicious okra soup with fish!

Summary

Recipe Name

Creole Court-Bouillon • Louisiana fish soup • recipe via Soulfood.nl

Author Name

Jurino Ignacio

Published On

2021-03-04

Preparation Time

0H20M

Cook Time

0H30M

Total Time

0H50M

Average Rating

4 based on 1488 Review (s)