CATFISH AND CRAWFISH
COURT BOUILLON
A Cajun court bouillon (KOO-bah-yawn) bears little resemblance to its elite
French counterpart. The latter is a clear, delicate, white-wine-based broth in
which seafood or chicken is poached; the former, a robust Acadian fish stew
brimming with color, texture, and zest. Although Cajun court bouillon is traditionally simmered on the stove, this easy oven method produces a stellar result.
Serves 8 to 10
Ingredients
1/4 cup safflower oil
1/4 cup organic all-purpose