re: Red Fish Coubion

I've had his version at Luke as well and it is indeed delicious. However, while the base recipe is fairly traditional, he definitely strays a bit by including shrimp, crab, and oysters at the tail end of the recipe. It's good, just dressed up a bit.

When I make courtbouillon, I'm usually just cleaning all my fish out the freezer, not too concerned with dressing it up.