In Louisiana, court-bouillon often means a thick fish stew most often made with redfish.
This Louisiana dish differs from the lighter French court-bouillon, which is a seasoned liquid used for poaching fish, seafood, vegetables, or other delicate foods. Louisiana cooks turned the term into a substantial stew, commonly thickened with roux and enriched with tomatoes, onions, peppers, celery, and spices.
Redfish became the classic choice because it is a firm, flavorful Gulf fish that holds together during simmering. Catfish is also used in Louisiana versions, especially in home cooking and restaurant adaptations, but it is not the traditional answer to this wording. Salmon and haddock are associated more strongly with other regional cuisines.
The spelling “courtbouillon” is common in Louisiana, and the local pronunciation is often rendered “coo-bee-yon.” The name can therefore cause confusion: in a French recipe it may describe a poaching broth, while in Cajun or Creole cooking it usually signals a hearty fish stew.