In this dish, Gulf seafood is simmered in a vibrant broth of tomatoes, peppers, and aromatic herbs—it’s like gumbo’s lighter, brighter cousin.
Creole Courtbouillon
Makes 6 to 8 Servings
Ingredients
- 1 pound large fresh shrimp, peeled and deveined (tails left on)
- 1 pound grouper fillets, cut into ¾-inch pieces
- ¼ cup unsalted butter
- 1 cup finely chopped yellow onion
- 1 cup chopped red bell pepper
- 1 cup chopped orange bell pepper
- 1 cup finely chopped celery
- ¼ cup seeded minced jalapeño
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- ¼ cup tomato paste
- 2 cups seafood stock, warmed
- 1 (28-ounce) can fire-roasted diced tomatoes
- ½ cup dry sherry
- 2 tablespoons Worcestershire sauce
- 1 dried bay leaf
- 2 teaspoons Creole seasoning
- ½ teaspoon kosher salt
- ⅛ teaspoon crushed red pepper
- Lemon wedges, to serve
- Garnish: chopped fresh parsley
Instructions
- In medium bowl, combine shrimp and grouper. Cover and refrigerate until ready to use.
- In a medium Dutch oven, melt butter over medium heat. Add onion, bell peppers, celery, jalapeño, and garlic. Cook, stirring occasionally, until tender, about 10 minutes.
- Sprinkle flour onto vegetable mixture; cook, stirring frequently, until flour is toasted and golden brown, about 5 minutes. Stir in tomato paste. Gradually whisk in warm stock, scraping browned bits from bottom of pot with a wooden spoon. Add tomatoes, sherry, Worcestershire, bay leaf, and Creole seasoning; bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, for 30 minutes.
- Add shrimp mixture, salt, and crushed red pepper to vegetable mixture. Cover and simmer, stirring occasionally, until shrimp and fish are fully cooked, 10 to 15 minutes. Discard bay leaf. Serve with lemon wedges. Garnish with parsley, if desired.
