Creole Fish Courtbouillon with Steamed Rice

Creole Fish Courtbouillon with Steamed Rice ingredients

• 1.5 lbs firm white fish fillets (e.g., red snapper, cod, catfish)
• 2 tsp Creole seasoning
• 2 tbsp olive oil
• 1 medium yellow onion
• 2 large celery stalks
• 1 medium green bell pepper
• 3 cloves garlic
• 14.5 oz diced tomatoes (canned, undrained)
• 2 tbsp tomato paste
• 2 cups fish or chicken stock
• 0.5 cup dry white wine (optional)
• 1 large bay leaf
• 2 sprigs fresh thyme sprigs
• 0.5 tsp hot sauce (e.g., Tabasco)
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley
• 2 green onions
• 1.5 cups long-grain white rice
• 3 cups water

How to make Creole Fish Courtbouillon with Steamed Rice

1. Pat the fish fillets dry with paper towels and cut them into 2-inch chunks. Season evenly with 1 teaspoon of Creole seasoning, salt, and black pepper, then set aside.
2. Finely dice the yellow onion, celery stalks, and green bell pepper to create the 'Holy Trinity'. Mince the garlic cloves.
3. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, celery, and bell pepper, and sauté for 8-10 minutes until softened and translucent, stirring occasionally.
4. Add the minced garlic and 1 teaspoon of Creole seasoning to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
5. Stir in the 14.5 oz can of diced tomatoes (undrained) and 2 tablespoons of tomato paste. Cook for 5 minutes, stirring frequently, allowing the tomato paste to deepen in color.
6. Pour in 2 cups of fish or chicken stock and 0.5 cup of dry white wine (if using). Add the bay leaf and 2 fresh thyme sprigs. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes to allow the flavors to meld.
7. While the courtbouillon simmers, prepare the rice: In a separate pot, combine 1.5 cups of long-grain white rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, or until water is absorbed and rice is tender.
8. Remove the bay leaf and thyme sprigs from the simmering courtbouillon. Gently nestle the seasoned fish chunks into the simmering sauce. Cover the pot and continue to cook for 7-10 minutes, or until the fish is opaque and flakes easily with a fork.
9. Stir in 0.5 teaspoon of hot sauce, or to taste. Taste and adjust seasonings with additional salt, black pepper, or Creole seasoning if needed. The sauce should be rich and flavorful.
10. Ladle the Creole Fish Courtbouillon generously over beds of freshly steamed white rice. Garnish each serving with chopped fresh parsley and sliced green onions before serving immediately.

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