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Black Drum Court-Bouillon

This homemade court-bouillon will make you feel like you're deep in the heart of the south

Black Drum Court-Bouillon
Black Drum Court-Bouillon
Print Recipe


  • 4 lbs. black drum (filleted and cleaned)
  • 1/2 cup olive oil
  • 1 cup chopped celery
  • 2 cups chopped green pepper
  • 1-3/4 cups chopped onion
  • 1 cup finely chopped green onion
  • 2 TBS minced garlic
  • 4 bay leaves
  • 3/4 tsp thyme
  • 3 cups whole tomatoes
  • 2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper
  • 2 TBS paprika
  • 4 cups fish stock
  • 3 TBS fresh lemon juice
  • 3/4 cup burgundy wine
  • 1 sliced lemon


In a large stock pot or Dutch oven, heat oil and sauté the celery, green pepper, onion, green onion and garlic. Add the bay leaves, thyme, tomatoes, salt, pepper, cayenne pepper and paprika. Simmer for 5 minutes. Stir in the fish stock and cook slowly for 30 minutes.

Meanwhile, lightly coat fish fillets with seasoned flour (1 cup flour, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper to taste). Sear on both side on a hot grill. Lower temperature and continue grilling fish until almost done. Remove from grill and keep fish warm.

When mixture in pot has cooked for approximately 30 minutes, stir in fresh lemon juice and burgundy wine.

Add fish and cook slowly 10 to 12 minutes longer. Add lemon slices and serve with hot, fluffy rice.

For more drum fish recipes, please visit

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