I'm in the mood to cook, and since Thanksgiving is so close, food has been on my mind for a few days. As you well know I love seafood, any kind thank you very much.
Came across this at Deep South Dish today and think I'll give it a try this weekend. Oh, it's pronounced Coo-bee-Yon for you Yankees....
A Deep South Courtbouillon is a roux-based, creole tomato sauce, stewed down and reduced, and used to poach fish - often redfish, red snapper or catfish.