Fish Courtbouillion

Name: Fish Courtbouillion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. fish (your choice) cut in small pieces; 1/4 c. corn oil; 1 can diced Ro-Tel tomatoes; Tony Chachere seasoning to taste; water; 1 large onion, chopped; 1 bell pepper, chopped; 2 cloves garlic, chopped; 1/2 c. Tony Chachere instant roux; 1 small can V-8

Eats Now Editorial Team · 51 kcal · Seafood

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Fish Courtbouillion – a delicious recipe with fish, corn oil, Ro-Tel tomatoes, Chachere, water, onion. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

4 lb. fish (your choice) cut in small pieces
1/4 c. corn oil
1 can diced Ro-Tel tomatoes
Tony Chachere seasoning to taste
water
1 large onion, chopped
1 bell pepper, chopped
2 cloves garlic, chopped
1/2 c. Tony Chachere instant roux
1 small can V-8

1
Cover fish and seasoning with water.
2
Use cast-iron pot.
3
Layer cooking oil, fish, onion, bell pepper, garlic and V-8.
4
Pour Ro-Tel tomatoes and dissolved Tony Chachere instant roux over layers. Cover pot and cook over low flame.
5
Every ten or so minutes, remove cover and gently shake pot.
6
Do not stir.
7
Stirring breaks up the fish.
8
Simmer for 20 to 25 minutes.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 lb. fish (your choice) cut in small pieces, 1/4 c. corn oil, 1 can diced Ro-Tel tomatoes, Tony Chachere seasoning to taste, and more.

Yes, Fish Courtbouillion falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
51 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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