Courtbouillon | Saveur
This hearty Louisiana fish stew fairly bursts with onions, celery, and bell peppers—Acadiana's signature flavors. We like to serve it over rice.
Ingredients
- <sup>2</sup>⁄<sub>3</sub> cup vegetable oil
- <sup>2</sup>⁄<sub>3</sub> cup flour
- 1 cup onion, finely chopped
- <sup>1</sup>⁄<sub>2</sub> cup green bell pepper, finely chopped
- <sup>1</sup>⁄<sub>2</sub> cup celery, finely chopped
- 3 cakes garlic, minced
- 1 (16-oz) can whole tomatoes, crushed
- 2 cups hot Double-Rich Fish Stock
- 2 tsp. salt
- <sup>1</sup>⁄<sub>2</sub> tsp. cayenne
- 2 <sup>1</sup>⁄<sub>2</sub> red snapper filets
- <sup>1</sup>⁄<sub>4</sub> cup scallions, finely chopped
- 1 tbsp. parsley leaves, finely chopped
- Cooked rice
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