Court Bouillon Recipe

Name: Court Bouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. cooking oil; 1 c. flour; 1 large can tomatoes; 2 small cans tomato paste; 3 large onions, chopped; 1 c. chopped celery; salt and pepper to taste; 2 1/2 qt. water; 2 Tbsp. chopped onion tops; 2 Tbsp. parsley, chopped; 4 lb. fish (catfish, goo or red fish); 3 cloves chopped garlic

Servings: persons

1 c. cooking oil
1 c. flour
1 large can tomatoes
2 small cans tomato paste
3 large onions, chopped
1 c. chopped celery
salt and pepper to taste
2 1/2 qt. water
2 Tbsp. chopped onion tops
2 Tbsp. parsley, chopped
4 lb. fish (catfish, goo or red fish)
3 cloves chopped garlic

1
Make brown roux of oil and flour.
2
Add onions, celery and garlic; let cook until soft.
3
Add tomatoes and tomato paste.
4
Cook slowly, stirring for 5 minutes.
5
Add water and simmer 1 hour.
6
Add 4 pounds of any firm fish (catfish, red fish or goo) cut in pieces.
7
Be careful not to cook too much, about 15 minutes. Season to taste and add parsley and onion tops about 5 minutes before serving.
8
Serve over rice.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. cooking oil, 1 c. flour, 1 large can tomatoes, 2 small cans tomato paste, and more.

Yes, Court Bouillon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Court Bouillon

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