Spicy Cajun Redfish Stew
Embrace the vibrant flavors of Louisiana with this Spicy Cajun Redfish Stew, a traditional courtbouillon that delights the senses. This rich and aromatic stew is simmered to perfection, featuring succulent redfish fillets nestled in a savory sauce infused with an array of fresh vegetables and fragrant herbs. Perfectly served over fluffy white rice, this dish captures the essence of Cajun cooking. Ideal for gatherings or a cozy family dinner, it's a delicious way to bring a taste of the bayou to your table.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
redfish fillets
6 (cut into 2-inch cross sections)
butter
4 tablespoons (melted)
flour
4 tablespoons (for roux)
onions
1.5 cups (chopped)
green onions
2 (chopped)
bell pepper
1/2 (chopped)
garlic
3 cloves (chopped)
tomato sauce
1 (14 ounce) can (added to stew)
parsley
3 tablespoons (chopped)
bay leaves
2 (added whole)
thyme
1/4 teaspoon (dried)
salt
2 teaspoons (for seasoning)
pepper
1/4 teaspoon (for seasoning)
hot water
3-4 cups (to adjust stew consistency)
Instructions
1
Begin by cutting the redfish fillets into 2-inch cross sections and set the pieces aside.
2
In a large Dutch oven, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk continuously until the mixture turns a golden brown, forming a roux.
3
Add the chopped onions, green onions, bell pepper, and garlic to the roux. Sauté the vegetables until they are softened and fragrant, about 5-7 minutes.
4
Stir in the tomato sauce, ensuring it combines well with the vegetables. Let this mixture simmer for about 15 minutes to allow the flavors to meld.
5
Next, add the chopped parsley, bay leaves, thyme, salt, and pepper. Gradually pour in 3 to 4 cups of hot water until the desired consistency is achieved, stirring constantly.
6
Cover the pot and let it simmer for 30 minutes, allowing the flavors to develop.
7
Gently place the prepared redfish pieces into the simmering stew and cook for an additional 30 minutes, ensuring the fish is cooked through and tender.
8
Serve the flavorful stew over hot, fluffy rice, garnishing with additional parsley if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Cajun Redfish Stew?
It is a traditional Louisiana courtbouillon featuring redfish fillets simmered in a savory, aromatic sauce with vegetables and herbs.
What is another name for this redfish stew?
This dish is also known as a traditional Cajun courtbouillon.
How should I prepare the redfish fillets?
The redfish fillets should be cut into 2-inch cross sections before being added to the stew.
How do I make the roux for this stew?
Melt 4 tablespoons of butter over medium heat, then whisk in 4 tablespoons of flour continuously until the mixture turns a golden brown.
What vegetables are included in the recipe?
The stew includes chopped onions, green onions, bell pepper, and garlic.
How long should I sauté the vegetables?
Sauté the onions, green onions, bell pepper, and garlic for about 5 to 7 minutes until they are softened and fragrant.
When do I add the tomato sauce?
Stir in the tomato sauce after the vegetables have been sautéed in the roux.
How long does the tomato sauce mixture simmer initially?
Let the tomato and vegetable mixture simmer for about 15 minutes to allow the flavors to meld.
What herbs and spices are used in this Cajun stew?
The recipe calls for parsley, bay leaves, dried thyme, salt, and pepper.
How much water is needed for the stew?
You should gradually add 3 to 4 cups of hot water until you reach your desired consistency.
Why is hot water used in the recipe?
Hot water is added gradually to the roux and vegetable base to adjust the stew's consistency while maintaining the temperature.
How long should the stew base simmer before adding the fish?
The base should simmer covered for 30 minutes to develop the full flavor profile.
When is the redfish added to the pot?
The redfish pieces are gently placed into the stew after the base has simmered for 30 minutes.
How long does the fish take to cook in the stew?
The redfish should cook in the simmering stew for an additional 30 minutes until tender.
What is the best way to serve Spicy Cajun Redfish Stew?
It is traditionally served over hot, fluffy white rice.
Can I garnish this dish?
Yes, you can garnish the finished stew with additional fresh parsley if desired.
How many redfish fillets are required?
The recipe requires 6 redfish fillets.
What type of pot should I use?
A large Dutch oven is recommended for making this stew.
How much butter is used?
The recipe calls for 4 tablespoons of butter.
How much flour is needed?
You will need 4 tablespoons of flour to create the roux.
How many onions are needed?
The recipe uses 1.5 cups of chopped onions.
How much garlic is used?
The recipe calls for 3 cloves of chopped garlic.
What size can of tomato sauce is used?
A 14-ounce can of tomato sauce is required.
How many bay leaves are in the recipe?
Two bay leaves are added to the stew for flavoring.
Is this recipe considered comfort food?
Yes, it is tagged as a comfort food and a traditional Louisiana cuisine staple.
What is the heat level of this stew?
It is described as a spicy stew, capturing the vibrant flavors of the bayou.
How much thyme is used?
The recipe uses 1/4 teaspoon of dried thyme.
How much bell pepper is required?
The recipe calls for 1/2 of a bell pepper, chopped.
How many green onions are used?
The recipe uses 2 chopped green onions.
What is the primary protein in this stew?
The primary protein is redfish, a popular seafood in Cajun cooking.