Imagine a steaming pot of rich, fragrant broth brimming with succulent shrimp and tender white fish, infused with the bold, zesty flavors of Cajun cuisine. This Fish and Shrimp Courtbouillon isn't just a meal—it's a culinary journey that will transport your taste buds straight to the vibrant heart of Louisiana. Whether you're a seafood enthusiast or a curious home cook looking to spice up your dinner routine, this recipe promises an explosion of flavor that will leave you craving more with every single bite.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Cajun
Serves: 6 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 pound white fish fillets
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cups fish stock
- 2 tablespoons tomato paste
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Prepare all ingredients by chopping onion, bell pepper, and celery into uniform small pieces. This creates the classic Cajun holy trinity base for the courtbouillon.
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of oil and sauté the chopped onion, bell pepper, and celery until they become soft and translucent, approximately 5-7 minutes.
- Stir in the tomato paste and Cajun seasoning, cooking for an additional 2-3 minutes to develop a rich, deep flavor base for the courtbouillon.
- Pour in the fish stock, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer and let it cook for about 10 minutes to allow the flavors to meld together.
- Season the white fish fillets and shrimp with salt, pepper, and additional Cajun seasoning. Let them sit for a few minutes to absorb the seasonings.
- Gently add the seasoned fish fillets to the simmering stock, allowing them to cook for 3-4 minutes until they begin to flake easily.
- Add the shrimp to the pot and cook for an additional 2-3 minutes until they turn pink and are just cooked through. Be careful not to overcook the seafood.
- Taste the courtbouillon and adjust seasonings as needed, adding more salt, pepper, or Cajun seasoning to suit your preference.
- Serve the hot courtbouillon immediately over steamed white rice, ensuring each serving has a mix of fish, shrimp, and the flavorful broth.
- Garnish with chopped fresh parsley or green onions for added color and freshness, if desired.
Tips
- Use fresh seafood: The quality of your fish and shrimp will make or break this dish. Choose fresh, high-quality seafood for the best results.
- Don't rush the "holy trinity": Take your time sautéing onions, bell peppers, and celery. This creates a flavor foundation that's crucial to authentic Cajun cooking.
- Watch your cooking times carefully: Seafood cooks quickly. Overcooking can make fish and shrimp tough and rubbery, so keep a close eye on them.
- Layer your seasonings: Build flavor by adding Cajun seasoning at different stages of cooking, not just at the end.
- Choose the right pot: A heavy-bottomed Dutch oven or pot helps distribute heat evenly and prevents burning.
- Make it your own: Feel free to adjust the Cajun seasoning to your preferred spice level. Some like it hot, some like it mild!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 35g
Fat: 6g
Saturated Fat: g
Cholesterol: 220mg
