Cajun Creole · intermediate
Creole Red Snapper Coubillon Stew
A hearty Creole fish stew featuring firm snapper simmered in a savory tomato-based roux gravy scented with garlic and holy trinity vegetables.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season red snapper chunks generously with Cajun seasoning blend.
- 02
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.
- 03
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.
- 04
Add diced onion, bell pepper, celery, and garlic into the roux and cook for 5 minutes until soft.
- 05
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.
- 06
Gently nestle seared fish chunks into simmered sauce, cover pot, reduce heat to low, and cook for 8 minutes until fish flakes tenderly.
A LITTLE KITCHEN KNOW-HOW
Coubillon Simmering
Searing fish pieces before gently stewing them in a rich tomato-based roux sauce so they absorb flavor while remaining whole.
Notes from the kitchen
- 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.