Swine & Sea — Couvillion — French Creole Recipe

Couvillion

Couvillion is the Creole answer to the classic French Bouillabaisse.  A fish stew that many like to compare to gumbo though that definition gets lost with the tomato based stock that is created.  It’s rich and soul warming yet simplistic in its presentation.  Look for a high quality Red Snapper for this dish. The quality of ingredients is what elevates this.

Recipe

  • 1 Tbsp.

    smoked paprika

  • 1 Tbsp.

    onion powder

  • 1 Tbsp.

    black pepper , freshly ground

  • 1 lb.

    Red Snapper , boned, skinless and cut into 1½" to 2" pieces

  • 1 lb.

    fresh shrimp , shelled and deveined

  • 5 Tbsp.

    butter

  • 5 Tbsp.

    all-purpose flour

  • 2

    medium yellow onions , diced

  • 2

    medium green bell peppers , diced

  • 2

    celery stalks , finely chopped

  • 3 Tbsp.

    tomato paste

  • 2 sprigs

    fresh thyme

  • 2

    bay leaves

  • 2 cups

    fish stock

  • 1

    28-ounce can diced tomatoes , undrained

  • ¼ cup

    dry sherry

  • 2 dashes

    Tabasco

  • 3 cups

    Carolina Golden rice , cooked
    Step 1

  • In a large mixing bowl, combine the smoked paprika, onion powder and black pepper. Add the Red Snapper and shrimp to the bowl, mix gently to coat the seafood with the spices but gently enough not to break up the fish. Refrigerate overnight.

    • Step 2

  • In large Dutch oven over medium-heat melt the butter.

    • Step 3

  • Add the onion, bell peppers and celery to the Dutch oven and sauté until the vegetables begin to soften.

    • Step 4

  • Whisk the flour into the vegetable mixture, stirring constantly until the roux reaches a medium brown color.

    • Step 5

  • Add the tomato paste. Stirring, scraping off any bits on the bottom of the Dutch oven until the tomato paste begin to caramelize., 7 - 10 minutes.

    • Step 6

  • Add the thyme and bay leaves.

    • Step 7

  • Whisk in the fish stock and bring to a boil.

    • Step 8

  • Add in the diced tomatoes and reduce to a simmer. Allow to simmer for 1 hour.

    • Step 9

  • Add in the Red Snapper and simmer for another 10 minutes.

    • Step 10

  • Add in the shrimp and dry sherry along with the Tabasco and allow the stew to simmer until the fish begins to flake and the shrimp and pink, around 5 minutes.

    • Step 11

  • Serve in a bowl with rice.