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MAMOM’S FISH COURTBOUILLON

2 lbs. of gaspergou fillet Add onion, bell pepper
and celery to the hot
seasoned with salt, black
roux and cook at medium-
pepper, and cayenne pepper high heat until the
1/2 cup roux onions are clear, about
10 to 12 minutes. You
1/2 cup finely diced onion
don’t have to constantly
1/2 cup finely diced bell pepper stir, but it can burn if
1/2 cup finely diced celery you’re not careful.
8 oz. can of tomato sauce When the onions are

1/2 cup diced tomatoes clear—per Mamom’s
instructions—add the tomato sauce and half of your diced tomatoes. Lower the heat to medium and
4-5 cups water
stir occasionally until most of the liquid has been reduced, and the roux-tomato mixture has become
1 tbsp. chopped parsley a dark, thick paste. This may take another 10 to 12 minutes.
1 tbsp. chopped green onion
Continue to cook over medium heat until the mixture begins to release the oil. (You will see oil begin
to bubble out of the mixture.) Only then do you add the water and the other half of your diced tomatoes.
Cook broth for thirty minutes.

Add gaspergou filets to the broth and leave them undisturbed while they cook until they are tender,
about 30 to 40 minutes.

Stir in parsley and green onion and serve over rice.

Recipe courtesy of Jude Theriot.

ST. MARTIN PARISH

St. Martin Parish is the ultimate foodie destination. When you dine with us, you’ll sample and savor some
of the best authentic Cajun and Creole cuisines from our many family-owned restaurants and cafés.
888-565-5939 | CajunCountry.org

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