re: Need your courtbouillon methods please.

I use amberjack or redfish.

First I start with roux, about half of what I use for gumbo. Typical onion, bellpepper, celery mix.

Once that cooks down an hour, add a can of rotel, and tomato sauce to taste. Cook down another hour or two.

Then I add the fish for about 10min, and then shrimp for the last 5 minutes.

If you want to get fancy, boil down the shrimp peelings with redfish bones to make the stock to add to the roux.