Campfire Court Bullion. Ever heard of it? Maybe? Usually it's made from redfish. It's a creole dish from Louisiana. It's also delicious and easy to make. Doesn't have to be redfish. Any fish will work.


  • 2 lbs redfish (flounder is also a good substitute, but any fish will work)
  • 1 medium onion
  • 2 stalks celery
  • 1 bell pepper
  • 1 12 oz can tomato 
  • 3 cloves garlic
  • 2 bay leaves
  • 2 cups fish stock (chicken can be used)
  • 2 cups white wine
  • 1/2 cup lemon juice
  • 3 tbs roux Roux
  • 1 tbs creole seasoning creole seasoning
  • 1 tbs thyme
  • 1/2 tbs Worcestershire sauce
  • 1/2 cup soy
  • 1/2 tsp white pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp hot sauce (optional)
  • salt and pepper to taste

In a pot heat 2 tbs oil on medium high. Add the celery, onion, and bell pepper. This is known as the holy trinity of creole and Cajun cooking. When the onion gets translucent add the garlic, tomatoes, bay leaf, thyme, parsley. Let cook about 3 minutes. Pour in liquid to get all the good stuff loose from the pot. Wine beer, water, stock, they all work. Add the stock and all other ingredients except the fish. Let all this simmer about 20 minutes. Then add the fish and let simmer another 10. Turn off and serve with rice and fresh lemon wedges. 


This is the best way to cook over a fire but not the only way.

Grates are one of the most useful items for cooking on campfires. They work as a stove top for the pot too.

If you don't have a tripod, or grate, right on the coals works too. Just keep water handy to douse things if they get too hot.

Creole Seasoning

  • 1 tbs onion powder
  • 1 tbs garlic powder
  • 1 tbs paprika
  • 1/2 tsp salt
  • 1/2 tbs black pepper
  • 1 tbs oregano
  • 1 tbs thyme
  • cayenne to heat level you like