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Gulf Coast Courtbouillon with Oysters and Shrimp

Servings:
Serves 6-8 Servings
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Ingredients

  • 2 tablespoon creole seasoning
  • 1 tablespoon vegetable oil
  • 1/4 cup olive oil
  • 4 cup onions, chopped
  • 2 cup celery, chopped
  • 1 cup garlic, thinly sliced
  • 4 cup green bell peppers, chopped
  • 1/4 cup jalapeno or serrano peppers, seeded and minced
  • 2 1/2 pound tomatoes, peeled, seeded, and diced
  • 2 cup seafood stock or a mixture of 1 cup water and 1 cup white wine
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon tabasco, or to taste
  • 3 tablespoon bay leaves
  • 1/8 teaspoon saffron
  • 1 pound large shrimp, peeled
  • 1 pint oysters in their liquor
  • 2 tablespoon fresh parsley, chopped

Preparation

Baking Directions:

Preheat the oven to 450ºF.

Rinse the fish under cold running water to remove as much blood and impurities as possible.

With a knife, cut three deep slits on each side, down to the bone.

Pat the fish dry with paper towels and season on both sides with 1 tablespoon Creole seasoning.

Brush vegetable oil on a baking sheet, lay the fish flat on pan and cook for 25 to 30 minutes, or until a toothpick inserted into fish near the spine slides out easily, without resistance.

Set a roasting pan large enough to hold the fish over two burners.

Heat the olive oil over high heat until hot but not smoking.

Reduce the heat to moderate and add the onions, celery, garlic, peppers, and jalapeno and cook 10 minutes, stirring, until lightly browned and tender.

Add the tomatoes, stock, Worcestershire, Tabasco, remaining tablespoon Creole seasoning, bay leaves, and saffron and stir well.

Bring the mixture to a simmer and cook, stirring occasionally, until reduced slightly, 6 to 7 minutes.

Lay the fish flat in the pan and arrange shrimp and oysters around the fish and bake in oven until the shrimp are pink and oysters have curled, about 15 minutes.

Sprinkle the parsley over fish.

No redfish?

Substitute snapper, sheepshead, or speckled trout.

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