Gaspergou Courtbouillon Recipe

Name: Gaspergou Courtbouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup vegetable oil; 2 large onions, coarsely chopped; 1 green bell pepper, chopped; 1 celery rib, coarsely chopped; 4 garlic cloves, minced; Four 8-ounce cans tomato sauce; Salt and freshly ground black pepper; Cayenne pepper; 1 cup chopped scallion greens; 5 pounds skinless firm white fish fillets (the thicker the better), such as grouper, tilefish or halibut, cut into 4-inch chunks

Servings: persons

1/3 cup vegetable oil
2 large onions, coarsely chopped
1 green bell pepper, chopped
1 celery rib, coarsely chopped
4 garlic cloves, minced
Four 8-ounce cans tomato sauce
Salt and freshly ground black pepper
Cayenne pepper
1 cup chopped scallion greens
5 pounds skinless firm white fish fillets (the thicker the better), such as grouper, tilefish or halibut, cut into 4-inch chunks

1
Heat the oil in a large enameled cast-iron casserole.
2
Add the onions, green pepper, celery and garlic and cook over moderately high heat, stirring until wilted, about 5 minutes.
3
Add the tomato sauce and season lightly with salt, black pepper and cayenne.
4
Simmer over moderately low heat for 30 minutes, stirring occasionally.
5
Generously season the fish with salt, black pepper and cayenne and add to the casserole.
6
Pour in enough water to just cover the fish, stir gently and bring to a simmer.
7
Reduce the heat to low and simmer gently until the fish is just cooked through, about 30 minutes; swirl the stew from time to time to mix the ingredients without breaking up the pieces of fish.
8
Five minutes before the stew is done, add the scallion greens.

358

kcal

Calories

Fat

Carbs

Protein

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

You need 10 ingredients. The key ingredients include: 1/3 cup vegetable oil, 2 large onions, coarsely chopped, 1 green bell pepper, chopped, 1 celery rib, coarsely chopped, and more.

Yes, Gaspergou Courtbouillon 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.

Gaspergou Courtbouillon

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