Cajun Style Haddock Court Bullion
Bonjour! Oui Chef. Season 2 Episode
The Acadians were French colonists who settled in Nova Scotia in the early 1600s. In 1713, the Treaty of Utrecht gave control of Nova Scotia to the British, and tensions between the Acadians and the British began to rise. In 1755, the British launched a campaign to remove the Acadians from the region, which became known as the Great Upheaval. Many Acadians were forcibly deported from their homes and sent to British colonies along the eastern seaboard, while others fled into the wilderness. Over time, many of the exiled Acadians settled in Louisiana, where they became known as Cajuns. The Acadian expulsion remains a significant event in Canadian history and the cultural heritage of Louisiana.
This recipe was shared by one of my “Acadian Cousins” and very good friend Ray Trahan.
“In my Dad’s day, hand fishing was done in the bayous. The Cajun fisherman would walk in the bayous, go under water and feel for fish nesting in little channels or tree roots. Other methods such as seining were also used when water was low. The fish were cleaned and cooked over an open fire. Quick, easy, and so delicious. Now this art is almost a lost tradition. Catfish is a fresh local wild fish from bayous of Louisiana”
Ray Trahan
- Yield: Serves 4
Description
“In my Dad’s day, hand fishing was done in the bayous. The Cajun fisherman would walk in the bayous, go under water and feel for fish nesting in little channels or tree roots. Other methods such as seining were also used when water was low. The fish were cleaned and cooked over an open fire. Quick, easy, and so delicious. Now this art is almost a lost tradition. Catfish is a fresh local wild fish from bayous of Louisiana”
Ray Trahan
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 2 lbs. fresh Haddock filets (or any other white flaky fish)
- 1 tsp Cajun seasoning
- 1 large chopped onion
- 1 sml jalapeno pepper, minced
- 10 oz. can of tomato sauce
- 1 tsp sugar
- 1/4 cup chopped parsley, green onion tops
Instructions
- Melt butter in thick cast iron pan.
- Add half of the chopped onions, and peppers , place the fish on top.
- Sprinkle with Cajun seasoning and then top with the last of chopped onions and peppers.
- Pour tomato sauce over all ingredients, add the sugar and cover the pan.
- Cook for 10-12 minutes over low heat, gently “shaking” the pan occasionally to prevent the fish from sticking. Stirring the pot will break fish apart.
- Once cooked add parsley and green onions on top, add more Cajun seasoning if needed and serve over cooked rice.
- Category: Entrees, Fish, recipes
Keywords: Acadian, Louisiana, Bayou Cooking, Savory, tomatoes, Fresh, healthy, haddock, white fish,
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