What Louisiana fish stew is traditionally called court-bouillon?

Court-bouillon is the Louisiana fish stew traditionally called court-bouillon.

Louisiana court-bouillon is a richly seasoned fish preparation made with a tomato-based vegetable mixture, commonly including onions, celery, and bell peppers. Fish is simmered in the sauce until tender, and the dish is frequently served over rice. Recipes vary among families and regions, with some using roux, stock, or seafood such as shrimp alongside the fish.

The name comes from French culinary terminology. In classical French cooking, court-bouillon generally means a flavored liquid used for poaching fish or other foods, rather than one specific Louisiana stew. Louisiana cooks adapted the concept into a finished, saucy dish with strong Creole influences.

Court-bouillon is often confused with étouffée or gumbo. Étouffée is typically a thickened shellfish stew, while gumbo is a broader soup or stew category. Court-bouillon is distinguished by its fish-centered, tomato-forward preparation.