SubscribeI confess, I’m still stuck on the Louisiana thing … which I didn’t foresee some weeks ago. And what was originally planned as my non-BMB cooking adventure last weekend turned out to be a worthy and interesting post subject. Or so I think.
Many of you are reading this and thinking, “Courtbouillon?” What the heck is that? Well, it’s sort of a fish soup, burgeoning on a stew — all with a NOLA twist. And no, we won’t utter that Rachel Ray-ism of “stoup” which seems so déclassé. I was introduced to courtbouillon via an Emeril Lagasse episode on Food Network some years ago, and gave the recipe a try way back then. Loved it. Unfortunately, I lost track of the recipe over the years, forgetting what a great meal it was – until I was cruising my Louisiana and Cajun cookbooks recently. Given that it’s still winter, the warm spicy soup’s appeal beckoned for a do-over. It’s also easy on the fats and calories — all the better for the chubby challenged.
First, a little history … compliments of “Tales of the Courtbouillon” which is straight off of Emerils.com. Seems that the etymology of court-bouillon [pronounced cour-bouillon] was a French poaching liquid for fish, specifically a Lenten broth that included wine, butter, spices and herbs. In fact, this article cites bouillabaisse as a cousin to court-bouillon, reinterpreted to reflect the seaport of Marseilles where saffron, tomatoes and pepper were incorporated – as well as oil (e.g. the Provençal rouille). But as the greater Louisiana area was populated by the influx of French and Spanish settlers along with the Acadians and African slaves, the Louisiana rendition became localized as well. There it started with a roux for flavor & thickening, was tomato based, then enhanced with local bounty from the marshes: shrimp, crab, redfish and catfish along with ground sassafras leaves (filé) and okra.
GHTime Code(s): 17fcf 92290
