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
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Open the appInstructions
Step 1
Heat olive oil in a large pot over medium. Add onion, celery, and bell pepper; cook 5 minutes, stirring occasionally, until softened.
Step 2
Add minced garlic and cook 1 minute until fragrant, then stir in cajun seasoning for 30 seconds.
Step 3
Pour in stock and crushed tomatoes. Bring to a simmer, then reduce heat to medium-low.
Step 4
Simmer the broth uncovered for 10 minutes so flavors meld. Taste and adjust seasoning.
Step 5
Pat fish fillets dry. Season both sides lightly with salt, pepper, and a pinch of cajun seasoning.
Step 6
Increase heat to medium-high. Slide fish fillets into the simmering broth, spacing them apart.
Step 7
Simmer gently for 8–10 minutes until fish flakes easily when tested with a fork and is opaque throughout.
Step 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
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