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Court-bouillon (Louisiana seafood stew)
The stew uses redfish or other firm fish, and lemon slices add citrus brightness to the roux-based broth.
Summary by The Oregonian
5 Articles
5 Articles
Court-bouillon (Louisiana seafood stew)
Court-bouillon is a richly flavored Creole and Cajun seafood stew, and it’s quite different from the more delicate French broth of the same name. The base of this hearty stew is a combination of roux, the Creole trinity (bell pepper, onion and celery), crushed tomatoes and seafood stock. It’s traditionally prepared with redfish, though you’ll find recipes that incorporate a variety of seafood. Here, mild tilapia or cod are poached in the tomato …
·Cleveland, United States
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Total News Sources5
Leaning Left1Leaning Right0Center4Last UpdatedBias Distribution80% Center
Bias Distribution
- 80% of the sources are Center
80% Center
L 20%
C 80%
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