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Creole Court Bouillon Redfish


Serves 8.



  • 2 Tablespoons flour

  • 3 large onions, cut fine

  • 1/2 cup cooking oil

  • 3-1/2 cups cooked tomatoes

  • 3 cloves garlic, minced

  • 4 cups water

  • 4 lbs. redfish fillets

  • 1-1/2 teaspoon salt

  • 2 Tablespoons minced parsley

  • dash of Tabasco sauce

  • 1 teaspoon Worcestershire sauce


  1. Brown flour and onion in oil.

  2. Add tomatoes and garlic and simmer for 15 minutes. Add a little water and simmer 15 more minutes or until thickened.

  3. Add water, fish, salt, parsley, Tabasco and Worcestershire sauce. Simmer 1 hour, stirring occasionally.

  4. Serve hot with rice and French bread.

  5. Variation: Add a sliced lemon and 1/2 cup cooked mushrooms when adding the tomatoes.

This recipe is courtesy of Fairfax Ewing and her grandmother from Bayou Lafourche. It was included in the Acadian Bicentennial Cookbook. 

Image by Cristina Gottardi

Image by Christina Gottardi and Unsplash

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