Court-Bouillon (Louisiana Seafood Stew)

By Vallery Lomas

Updated February 9, 2026

David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Ready In
1 hr 10 min
Rating
4(94)
Comments
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Court-bouillon is a richly flavored Creole and Cajun seafood stew, and it’s quite different from the more delicate French broth of the same name. The base of this hearty stew is a combination of roux, the Creole trinity (bell pepper, onion and celery), crushed tomatoes and seafood stock. It’s traditionally prepared with redfish, though you’ll find recipes that incorporate a variety of seafood. Here, mild tilapia or cod are poached in the tomato broth, contributing flavor and savoriness. The slices of lemon that are stewed alongside add citrusy bursts that enhance the fish and broth, and are a hallmark of this dish. 

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Ingredients

Yield:4 to 6 servings

  • 1½ pounds firm white skinless fish fillets, such as tilapia or cod

  • Salt and black pepper

  • 6 tablespoons unsalted butter

  • ⅓ cup all-purpose flour

  • 1 large yellow onion, chopped

  • 3 celery stalks, chopped

  • 1 small green bell pepper, seeded and roughly chopped

  • 8 ounces mushrooms, roughly chopped

  • 4 garlic cloves, minced

  • 1 (15-ounce) can crushed tomatoes

  • 2 cups seafood stock 

  • 2 bay leaves

  • 4 thyme sprigs

  • 2 lemons, sliced and seeds removed

  • ⅓ cup chopped flat-leaf parsley leaves and tender stems, plus more for serving

  • ⅓ cup chopped scallions, plus more for serving

  • 1 teaspoon dried basil

  • 1 to 2 teaspoons hot sauce, to taste

  • Cooked rice (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

33 grams carbs; 43 milligrams cholesterol; 284 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 5 grams fiber; 845 milligrams sodium; 11 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the fish into 2-inch pieces. Season all over with salt and pepper. Cover and set in the refrigerator while preparing the stew. 

  2. Step 2

    In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes. 

  3. Step 3

    Add the onion, celery, bell pepper and mushrooms, plus a large pinch of salt. Increase the heat to medium and cook until softened, stirring occasionally and scraping the bottom of the pot as necessary, about 8 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Stir in 1 teaspoon salt and ½ teaspoon pepper. 

  4. Step 4

    Stir in crushed tomatoes, stock, bay leaves, thyme sprigs, lemon slices, parsley, scallions and basil, scraping the bottom of the pot. Increase the heat to bring the stock to a hearty simmer. Once simmering, reduce the heat to low and cover with the lid. Let simmer for 15 minutes, stirring once or twice.

  5. Step 5

    Stir in the hot sauce, if using, and taste, adjusting the seasoning as desired. 

  6. Step 6

    Add the fish to the pot and bring to a simmer, increasing the heat slightly if necessary. Once simmering, cook the fish, stirring gently and occasionally, until opaque and just starting to flake, 5 to 10 minutes. 

  7. Step 7

    Ladle into bowls and enjoy with rice, if desired.

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Ratings

4 out of 5
94 user ratings
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Comments

Jim Bardsley

I've been making courtbullion (redfish, catfish) since I lived in Louisiana in the early '80's. There are no mushrooms in courtbullion. You get a pass on Tilapia, which is not found anywhere near the Gulf (catfish, snapper, redfish, red grouper would be more standard. ) Generally speaking, lemon is squeezed over the top of the courtbullion after it is taken off the heat. Cooking lemon in the courtbullion is likely to turn the lemon bitter.

David LaB

Make a nice stock with fresh shrimp heads. Shrimp goes really well in a court-bouillon. Throw them in the last 3 minutes.

NOLA Girl

Dare I blaspheme? Why not! IMHO, go easy on the roux thing - a little goes a long way. I like courtboullion that leans towards a clear and tasty broth soup. As stock, shrimp water is best. A previous poster dissed the mushrooms. But they are lovely additions (stick w/basic sliced button mushrooms) and will be little flavor concentrators, particularly the day after which is when courtboullion is at its best. Choose a light fish - redfish is excellent, but very fresh catfish works nicely too.

Lauren

Added some Cajun spices in place of salt. Only used half a lemon. Everyone added hot sauce to their taste in their own bowls. Will make again

Robert

I totally agree that the lemon is way out of order here. The parsley itself adds enough citrus profile. I added cumin and coriander to correct the flavor.

NaughtyVicar

Excellent! Made as written but as per a previous comment, added about 3/4 pound of medium-sized shrimp right at the end. Next time (soon!) I may try making with a bit less roux, just out of curiosity.

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