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Redfish and Shrimp Court Bouillon

Perfect for those Lenten Friday nights, this Redfish and Shrimp Court Bouillon aka "Coubion" is a savory mix of spice, roux, tomato and seafood that is hearty and flavorful.


  • 2 redfish 
  • 2 lbs. shrimp 
  • 1 12 oz jar tomato paste 
  • 2 15 oz cans crushed tomatoes
  • 1 can Rotel 
  • 2 quarts stock 
  • 1/4 cup roux 
  • 2 onions 
  • 2 bell pepper 
  • 4 stalks celery 
  • 8 cloves garlic 
  • 1 lemon
  • 1 bunch green onions 
  • Creole seasoning 
  • Low and slow simmer 


  • Bones/ skin and heads from fish 
  • Shrimp peels and heads 
  • 6 quarts cold water 
  • 2 onions 
  • 1/2 head garlic 
  • Celery ends 
  • 2 bay leaves 
  • Green onions 
  • 2 carrots 


  1. Peel shrimp and clean fish, reserving all peels, heads and bones. Rough chop vegetables for stock and place in large stock pot with cold water. Simmer for 1 hour and strain through fine mesh or cheese cloth. 
  2. In a large saucepan, cook down onion, pepper and celery until soft. Add garlic and cook until soft. 
  3. Add in tomato paste and brown until sugars caramelize. 
  4. Add in remaining tomato products and roux. Cook for 10-15 minutes. 
  5. Season then add stock. 
  6. Cook for 2-3 hours until sauce is savory and desired consistency. Taste for seasoning. 
  7. Thinly slice half of a lemon and add to pot with sliced green onions. 
  8. Add in redfish and cook 10 minutes. 
  9. Add in shrimp and cook until done. 
  10. Serve over rice.
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