Spanish Courtbouillon

Courtbouillon a l’Espagnole

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Slices of Redfish or Red Snapper, Equal to 3 Pounds
  • 2 Tablespoonfuls of Lard
  • 2 Tablespoonfuls of Flour
  • A Large Onion
  • 6 Tomatoes, Skinned and Chopped
  • 3 Sprigs Each of Parsley and Thyme
  • A Clove of Garlic
  • A Sprig of Sweet Basil
  • 2 Bay Leaves
  • A Cupful of White Wine
  • 2 Pints of Water
  • Sliced Lemon to Garnish


The delightful adaptability of the New Orleans cuisine to the wants of all the people may be seen in the following Courtbouillon which is in general use among the families of moderate means, and is, indeed, a very pleasing way of cooking Redfish:

Buy in the French Market four or six large slices of Redfish. Make a Roux by putting two tablespoonfuls of lard into the stewpan, and when it is hot, stir in gradually two tablespoonfuls of flour. Add one large chopped onion, six tomatoes (chopped), the chopped parsley, clove of garlic, sweet basil and thyme, all chopped very fine. Add two bay leaves whole. When it browns nicely without burning, pour in about two pints of water and let it come to a boil. Rub the Fish well with salt and pepper and cover with White Wine. Put the Fish slice by slice into the pot and let it simmer for about a half hour or until the flesh begins to be tender. Then remove from the fire, take out of the pot and lay the slices in a dish. Take the bay leaves out of the gravy, pour the gravy over the Fish, and serve with garnishes of sliced lemon.

Courtbouillon is very palatable served in this way. It is a most economical Friday or fast-day dish in large families when served with Boiled Rice, or Potatoes boiled whole.