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Monday, May 12, 2014

Fish Courtbillion (fish soup)


  • 3 lbs. fresh fish
  • 1 cup onions, chopped
  • ½ cup celery, chopped
  • 4 cloves garlic, minced
  • 1 large can tomato sauce
  • 1 medium can Rotel tomatoes
  • 2 medium bay leaves
  • Salt and pepper
  • 1 cup cooking oil
  • 1 cup all-purpose flour
Cut fish into bite size pieces. Season generously with salt, red and black pepper then set aside.

Using the flour and oil, prepare a roux to medium brown color. Add onions and celery. Cook over medium heat in uncovered pot until onions are barely soft, stirring constantly. Add tomato sauce, Rotel tomatoes, bay leaves, and water. Cook about 40 minutes to 1 hour. Add garlic and fish. Continue cooking over medium heat for about 25 minutes.

Serve in soup bowls with cooked long grain rice. Use bread or hush puppies. Serves 8 to 10 people.

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  1. Hi there Jacques!

    I am, at your recommendation, experimenting (just a little) with the fish soup. I am not sure I did the roux right, I completely blended the flour and oil with a fork before putting into a cast iron skillet. I stirred it constantly; it started to change color and I kept stirring until it was a medium brown color. I tried to be very careful so it wouldn't burn, but I think (I have never made this "roux" before!) it smelled to me a tiny bit burnt. Nevertheless, since I am only experimenting, I used it anyway. It doesn't taste burnt...
    Anyway, in the recipe explanation, it says to use water, but doesn't say how much. Also, can this be refrigerated to be used as left-overs or is this better to be easten right away and that's that?
    I sure appreciate your time!!

  2. I just made this and my husband, who is half Cajun, said it was "absolutely delicious." I just filled a pitcher with water and added it, tasting it as I went along, until the taste and consistency seemed about right as, as Denise pointed out, there is no measurement given for the water. Great with buttered bread!


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