Seafood Couvillion recipes

Couvillion is some type of aberration of the term Court Bouillon. My mother is from Lockport Louisiana. It is called couvillion by her family. If you wish to be formal, you should probably say Court Bouillon.

It originally was called Redfish Couvillion and used redfish. You should use the freshest local seafood that you have. You don't want to over-cook whatever seafood you use.

1/4 cup vegetable oil

1/4 cup all purpose flour

1 large onion, large dice

1/2 bell pepper, large dice

2 celery stalks, large dice

5 garlic toes, sliced (I use a few extra toes, I like garlic)

2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon red pepper (optionally omit the white and red pepper and use total 1 teaspoon black instead)

1 teaspoon oregano

1 teaspoon basil

24 ounces diced tomatoes, peeled, seeded and diced, fresh is best use canned if you like.

24 ounces fish or shrimp stock.

1 lemon

1/4 cup chopped parsley

fish filets and/or peeled and cleaned shrimp

rice or potatoes for serving

If you don't know how to peel a tomato, have a pot of simmering water and a bowl of ice water. Cut an "x" in the tip of the tomato, opposite the stem. Put in the simmering water for one minute and using a slotted spoon or small strainer move the tomato to the ice water. The skin will come off very easily. Remove and discard the seeds. Dice, saving the juice with the diced tomatoes.

Add the oil to a stainless steel pot large enough to hold the base and seafood. Add the flour and stir constantly over a medium to medium high heat. Stir constantly until the roux turns light brown. Add the diced onion, bell pepper, and celery. Stir to mix and cook for three minutes. Add the garlic continue to cook for one minute. Add the salt, peppers and herbs. Stir to mix, as soon as you smell the herbs or after 30 seconds, add the tomatoes.

Stir to mix and add the seafood stock. The stock should not be refrigerator cold, but doesn't have to be heated more than room temperature. Consider making your own seafood stock. Fish bones, shrimp peelings, a few onion, bell pepper and celery scraps, cover with water and simmer for an hour. Strain, discard the solids and save the stock. Note the stock is not seasoned with salt or pepper when you make it.

After adding the stock, return to a boil, reduce heat to simmer for 30 minutes.

Slice 1/4 of the lemon into wheels, juice the remainder. Add the juice and wheels to your couvillion.

Add the chopped parsley, stir to mix, taste and adjust the seasoning. (I add a drop or two of hot sauce).

Keep at a simmer. And it is ready for your seafood.

Carefully lay a fish filet or two in single layers. I'd simmer a large fish filet for not more than ten minutes. The cooking time will vary on the thickness of your fish. Don't overcook. I add shrimp a few minutes before the fish is ready. A large shrimp won't take more than five minutes. Smaller shrimp will be less.

You can cook additional fish and shrimp in batches.

Serve over rice or boiled potatoes with a generous amount of gravy and hot buttered bread.

Submitted February 20, 2015 at 11:00PM by Chef_Haynes http://ift.tt/1AYfVTc recipes