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Court bouillon (pronounced coo bee-yawn) is a tomato-based fish stew popular in Louisiana. In this Swordfish Court Bouillon, we used swordfish and fire-roasted tomatoes with delicious results.
Swordfish Court Bouillon
- 1½ pounds skinless swordfish fillets, cut into 1-inch pieces
- 2 teaspoons Creole seasoning
- ¼ cup unsalted butter
- 1 cup finely chopped yellow onion
- 1 cup finely chopped red bell pepper
- ¼ cup finely chopped seeded jalapeño
- 1 cup finely chopped celery
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 (28-ounce) can fire-roasted diced tomatoes
- 2 cups seafood stock, heated
- 1 teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper
- Hot cooked rice and lemon wedges, to serve
- Garnish: sliced green onion
- In a medium bowl, toss together fish and Creole seasoning. Cover and refrigerate until ready to use.
- In a medium Dutch oven, melt butter over medium heat. Add yellow onion, bell pepper, jalapeño, celery, and garlic; cook until vegetables are tender, about 10 minutes.
- Sprinkle vegetables with flour; cook, stirring frequently, until flour is toasted and golden brown, about 5 minutes. Add tomatoes, hot stock, and Worcestershire; bring to a boil over high heat. Reduce heat, and simmer, stirring occasionally, until thickened, about 5 minutes. Gently stir in fish, salt, black pepper, and red pepper. Cover and simmer until fish is tender, 10 to 15 minutes. Serve with rice and lemon wedges, and garnish with green onion, if desired.
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