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Creole Red Snapper Coubillon Stew

Name: Creole Red Snapper Coubillon Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cajun Creole
Ingredients: 1.5 lb red snapper fillets, cut into 2-inch chunks; 1 tbsp cajun seasoning blend; 3 tbsp vegetable oil; 3 tbsp all-purpose flour; 1 medium yellow onion, diced; 1 medium green bell pepper, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 14 oz canned diced tomatoes, with juices; 2 cups halal vegetable stock

A hearty Creole fish stew featuring firm snapper simmered in a savory tomato-based roux gravy scented with garlic and holy trinity vegetables.

Prep: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

Coubillon Simmering

Searing fish pieces before gently stewing them in a rich tomato-based roux sauce so they absorb flavor while remaining whole.

Instructions

Step 1: Season red snapper chunks generously with Cajun seasoning blend.

Step 2: Heat 1 tablespoon of vegetable oil in a skillet over medium heat, sear fish chunks for 1 to 2 minutes per side to set exterior, then gently transfer to a plate.

Step 3: Heat remaining 2 tablespoons of oil in a heavy pot over medium heat, add flour, and whisk constantly for 8 minutes to form a peanut-butter-colored roux.

Step 4: Add diced onion, bell pepper, celery, and garlic into the roux and cook for 5 minutes until soft.

Step 5: Pour in diced tomatoes with juices and halal vegetable stock, whisking thoroughly to form a smooth tomato gravy; bring to a boil then simmer for 10 minutes.

Step 6: Gently nestle seared fish chunks into simmered sauce, cover pot, reduce heat to low, and cook for 8 minutes until fish flakes tenderly.

Cooking tips

Do not over-stir after adding fish chunks back to the pot to prevent breaking the tender fish pieces.
Serve hot over cooked white rice to absorb the seasoned tomato gravy.
Original home-cooking adaptation inspired by Cajun Creole; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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