Not the French poaching liquid but the Louisiana dish — redfish or catfish stewed in a spiced tomato-and-roux gravy, pronounced 'coo-bee-yon' on the bayou.
Court bouillon is bayou home cooking — what a Creole or Black Cajun family made with the redfish or catfish somebody caught that day. It carries the river-and-marsh self-reliance of Black Louisiana, where the catch fed the household and the gravy stretched it.
Built on whole fish, Creole court bouillon delivers omega-3 fatty acids, vitamin D, selenium, and complete protein. The tomato base adds lycopene and the trinity adds quercetin and sulfur compounds. With a light roux and modest salt, it is one of the more heart-supportive ways to eat fish in the Creole repertoire.
Make a light-to-medium roux, build a tomato gravy with the trinity, garlic, bay, and cayenne, then lay fish fillets or steaks into the gravy and simmer gently until just cooked through. Use a fish-frame stock for depth. Keep the roux modest, use fatty native fish like redfish or catfish, and serve over rice.
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