Fish Court-Bouillon

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

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.



2 pounds fish

4 tablespoons butter

1 cup onion, chopped

1/2 cup bell pepper

1/2 cup celery

2 cloves garlic, pressed

3 tablespoons flour

1/2 teaspoon or more Cajun seasoning, like Slap Ya Mama

2 cups water


Lightly season the fish with Cajun seasoning.

Melt butter in a large, heavy skillet.

Add vegetables and cook for 15 minutes on low stirring often without browning the vegetables.

Add flour, cook 1 minute then add seasoning and 2 cups of water.

Cook covered on low heat for 30 minutes long enough for the sauce to gel and become a creamy color, not brown.

Add fish, cover and cook on low for 30 minutes.

Garnish with green onion and serve over cooked rice.


Check often while cooking and adjust 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.


Keywords: fish court-bouillon

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