Fire Coral Court-Bouillon (a classic Cajun/Creole seafood stew)
Chef Jim’s Notes
Also pronounced Coubion is a classic Cajun/Creole seafood stew.
1 pound Red Snapper, mahi mahi, or Wahoo fillets or other fresh fish, cut into large pieces
1 pound peeled and deveined jumbo fresh shrimp
2 tablespoon Fire Coral seasoning
5 tablespoons unsalted butter
1 cup minced onion
1 green bell pepper, seeded and finely chopped
2 stalks celery minced
3 cloves garlic, minced
¼ cup all-purpose flour
4 cups seafood stock
1 teaspoon Worcestershire sauce
1 cup tomato sauce
3 cups medium salsa
½ teaspoon salt
¼ cup parsley, minced
garnish sliced green onion and tabasco sauce
In a medium bowl, combine fish, shrimp, and Fire Coral seasoning and refrigerate until ready to use.
In a large pot, melt the butter over medium-high heat. Add the onion and cook until tender, about 2 minutes. Add bell pepper, celery, and garlic; cook until tender about 6 minutes. Sprinkle in the flour while stirring constantly and cook until the sauce is slightly browned. Add seafood stock, Worcestershire, tomato sauce and salsa; bring to a boil over high heat. Reduce the heat and simmer for 30 minutes.
Add the snapper and shrimp and simmer until just cooked about 5 minutes.
Stir in the parsley.