Red Snapper Courtbouillon Recipe

Name: Red Snapper Courtbouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds red snapper fillets or whole fish; 24 each oysters; 6 each celery stalks chopped; 1 each shallots bunch, chopped; 1 tablespoon parsley leaves chopped; 2 each sweet bell peppers medium, chopped; 1 each onions large white, chopped; 1 each garlic bulb chopped; 2 each lemons chopped; 1/2 cup flour, all-purpose; 1/2 cup margarine; 4 ounces mushrooms, canned can; 8 ounces tomatoes peeled; 5 each bay leaves; 4 cups water; 2 tablespoons worcestershire sauce

Servings: persons

6 pounds red snapper fillets or whole fish
24 each oysters
6 each celery stalks chopped
1 each shallots bunch, chopped
1 tablespoon parsley leaves chopped
2 each sweet bell peppers medium, chopped
1 each onions large white, chopped
1 each garlic bulb chopped
2 each lemons chopped
1/2 cup flour, all-purpose
1/2 cup margarine
4 ounces mushrooms, canned can
8 ounces tomatoes peeled
5 each bay leaves
4 cups water
2 tablespoons worcestershire sauce

1
Put enough shortening in a large pot to cover the bottom.
2
Get hot then add celery, shallots, onions, bell peppers, onions, parsley and lemons.
3
Cook slowly covered until soft and onions transparent.
4
Remove from pot and set aside.
5
Heat margarine in pot; add flour slowly, stirring to brown the roux.
6
Now add the cooked vegetable mix.
7
Cook low for 30 minutes, stirring occasionally.
8
Add mushrooms, tomatoes, tap water, bay leaves and worcestershire.
9
Cook on low for 1 1/2 hours, stirring occasionally.
10
Add fish fillets, whole or pieces, and cook for another hour over low.
11
Add oysters 20 minutes before serving over hot rice.
12
Also for: Any fish; you name it.

179

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 6 pounds red snapper fillets or whole fish, 24 each oysters, 6 each celery stalks chopped, 1 each shallots bunch, chopped, and more.

Yes, Red Snapper Courtbouillon falls under the General 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.

That's it — enjoy your meal!

Red Snapper Courtbouillon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions