Serves 8
30 min
Red Snapper Fillets in Creole Court Bouillon
Recipe GLPRc994560214b975
Tender red snapper fillets poached in a vibrant Creole court bouillon infused with allspice, bay leaves, and fresh tomatoes. This classic Louisiana dish celebrates the bright flavors of the Gulf, combining aromatic vegetables, herbs, and white wine in a savory broth that perfectly complements the delicate fish. Served with white rice for an authentic, wholesome meal.
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Ingredients
1 tablespoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 teaspoon crushed allspice berries
1 teaspoon minced fresh thyme
1 medium onion, minced
1 clove garlic, minced
1 tablespoon minced celery
2 tablespoons minced green bell pepper
1 tablespoon minced scallion
1 tablespoon minced fresh parsley
2 bay leaves
8 large fresh tomatoes, peeled, seeded, and coarsely chopped
2 cups water
1/2 cup dry white wine
8 (1/4-pound) red snapper fillets
2 tablespoons freshly squeezed lemon juice
Kosher salt, to taste
1/4 teaspoon minced hot chile, to taste
Cooked white rice, for serving
Directions
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Stir in the flour and cook, stirring frequently, until the mixture forms a light roux and becomes fragrant, about 2 minutes.
Add the crushed allspice berries, fresh thyme, minced onion, garlic, celery, green bell pepper, scallion, and parsley to the pot. Cook, stirring occasionally, until the vegetables begin to soften and release their flavors, about 5 minutes.
Stir in the peeled, seeded, and chopped tomatoes, water, and dry white wine. Add the bay leaves and bring the mixture to a gentle simmer.
Season the court bouillon with kosher salt and minced hot chile to taste. Allow it to simmer uncovered for 10 minutes to develop the flavors.
Gently place the red snapper fillets into the simmering court bouillon in a single layer. Reduce the heat to low and poach the fillets uncovered until the fish is opaque throughout and flakes easily when tested with a fork, about 10 to 12 minutes, or until the internal temperature reaches 145°F at the thickest point.
Carefully transfer the cooked snapper fillets to serving plates or a platter. Stir the freshly squeezed lemon juice into the court bouillon.
Ladle the hot court bouillon and vegetables over the snapper fillets. Serve immediately over a bed of cooked white rice.
