Redfish Court-Bouillon

Court-bouillon is one of the oldest dishes in the Louisiana repertoire. Say it 'coo-bee-yon' and you sound like you belong here. This is not the French poaching liquid of the same name. This is something different entirely: a rich, spicy tomato gravy that braids fish into submission until it flakes at the touch of a fork.

My grandmother Evangeline made this every Friday during Lent, and plenty of other Fridays besides. She started with whatever fish my grandfather pulled from the bayou that morning. Redfish was her favorite because it holds together in the sauce without falling apart into mush. The flesh stays firm but tender, soaking up all that tomato and spice.

The secret lives in the roux. You want it darker than you might think, somewhere between peanut butter and milk chocolate. That color brings a nutty depth that balances the acidity of the tomatoes. Then you build flavor in layers: season the fish, season the vegetables, season the sauce, taste and adjust at the end. At Lagniappe, we serve this over fluffy white rice with crusty French bread on the side for sopping. That bread is not optional. You will want every drop of that gravy.