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A serving of Fish Court-Bouillon over a bed of rice on a red and white toille plate.

Fish Court-Bouillon

A Cajun dish of fish fillets cooked in a buttery white sauce served over a scoop of hot rice is what this Fish Court-Bouillon is all about.

  • Total Time: 1 hour 30 minutes
  • Yield: 4 1x


Units Scale
  • 2 pounds fish
  • 4 tablespoons salted butter
  • 1 cup onion, chopped
  • .5 cup green bell pepper
  • .5 cup celery
  • 2 cloves garlic, pressed
  • 3 tablespoons flour
  • .5 teaspoon or more Cajun seasoning, like Slap Ya Mama
  • 2 cups water


  1. Lightly season the fish with Cajun seasoning.
  2. Melt butter in a large, heavy skillet.
  3. Add vegetables and cook for 15 minutes on low, stirring often without browning the vegetables.
  4. Add flour, cook 1 minute then add seasoning and 2 cups of water.
  5. Cook covered on low heat for 30 minutes, long enough for the sauce to gel and become a creamy color, not brown.
  6. Add fish, cover and cook on low for 30 minutes.
  7. Garnish with green onion and serve over cooked rice.


  • Substitute Cajun seasoning with salt and pepper or any seasoning combination suitable to your taste.
  • Check often while cooking and adjust the heat, being careful not to brown the vegetables or the sauce.
  • The fish will release some moisture while it cooks, so add more water if necessary to get the consistency of the gravy you prefer.
  • Author: Louisiana Woman
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes


  • Serving Size: 8 ounces
  • Calories: 446
  • Sugar: 1.9 g
  • Sodium: 754 mg
  • Fat: 24.9 gr
  • Saturated Fat: 9.3 g
  • Trans Fat: 0
  • Carbohydrates: 8.7 g
  • Fiber: 1.1 g
  • Protein: 44.6 g
  • Cholesterol: 166.5 mg

Keywords: fish court-bouillon

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