Chef notes
I love this recipe because it shows off the best of Louisiana's wonderful seafood. This hearty soup is packed with fresh shrimp, redfish, oysters and crabmeat.
Ingredients
- 1/2 cup olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 stalks celery, diced
- 2 cloves garlic, sliced
- 1/2 cup all-purpose flour
- 6 ripe red tomatoes, preferably Creole or heirloom, diced
- 2 quarts shellfish or fish stock, homemade or store-bought
- 10 leaves basil, roughly chopped
- 1 pinch ground allspice
- 1 pinch freshly ground black pepper
- Kosher salt, to taste
- Hot sauce, to taste
- 1/2 cup olive oil
- 3 fillets redfish
- 12 jumbo shrimp, peeled and deveined
- 1 tablespoon kosher salt
- 1/4 cup Creole seasoning
- 1 cup shucked Louisiana oysters, with their liquor
- 1/2 pound blue crab meat
- 1/2 cup sliced green onions
- 8 leaves fresh basil, roughly chopped
- 2 quarts cooked rice
Preparation
For the courtbouillon:
1.In a wide pot over medium-high heat, sauté the onions, red bell, celery and garlic in olive oil until tender.
2.Stir in the flour and allow to brown and caramelize, stirring continuously, about 5 minutes.
3.Stir in the tomatoes and let cook for an additional 3 minutes. Stir in the shellfish stock and bring to a low simmer.
4.Season the sauce with the allspice, black pepper and basil, then let simmer for 1 hour. Season to taste with salt and hot sauce.
To serve:
1.Heat the olive oil in a large pan over medium-high heat.
2.Season the fish filets and shrimp with the salt and creole seasoning.
3.Working in batches, sear of the fish fillets and shrimp on both sides until golden brown. About 3 minutes per side.
4.Gently add each batch of seafood to the courtbouillon.
5.Once all of the shrimp and redfish are added, fold in the oyster and crabmeat.
6.Bring the pot of courtbouillon to a simmer, top with the chopped basil and green onions, and serve immediately with warm rice on the side (do not boil, as this will overcook the seafood).
