Court Bouillon (Pronounced Koo-Bee-Yon) Recipe

Name: Court Bouillon (Pronounced Koo-Bee-Yon)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large perch fillets, about 1 pound; 3 large tuna fillets, about 1 pound; 1 bunch celery, leaves and all, chopped; 2 large tomatoes, peeled and chopped; 2 large onions, chopped (I sometimes prefer shallots); 2 tablespoons garlic paste; 3 tablespoons fresh basil, chopped (optional); 2 tablespoons fresh flat-leaf Italian parsley, chopped; 1 tablespoon dried thyme leaves; 2 bay leaves or 2 laurel leaves; Tabasco sauce (optional); salt and pepper; 1/4 - 1/2 1/4-1/2 cup sake or 1/4-1/2 cup white wine; 6 -8 cups vegetable stock or 6 -8 cups water

Servings: persons

3 large perch fillets, about 1 pound
3 large tuna fillets, about 1 pound
1 bunch celery, leaves and all, chopped
2 large tomatoes, peeled and chopped
2 large onions, chopped (I sometimes prefer shallots)
2 tablespoons garlic paste
3 tablespoons fresh basil, chopped (optional)
2 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon dried thyme leaves
2 bay leaves or 2 laurel leaves
Tabasco sauce (optional)
salt and pepper
1/4 - 1/2 1/4-1/2 cup sake or 1/4-1/2 cup white wine
6 -8 cups vegetable stock or 6 -8 cups water

1
Quick and easy method -- Put all ingredients into a large soup pot and simmer over low heat.
2
It doesn't matter if the herbs are fresh or dried for this method. It takes about 1/2 hour to meld the flavors, but it's better to bring this rich soup/stew to a boil, then reduce the heat to simmer for at least 30 minutes.
3
Toward the end of the cooking time, add lemon juice or wine. It really enhances the flavors and helps to keep the fish firm and not discolored.
4
Serve the stew over hot rice in individual bowls.
5
Traditional method -- Use approximately 2 pounds of your favorite fish. In the New Orleans area, red snapper is usually the fish chosen. Sometimes catfish is chosen. But any fish is delicious!
6
In a cast iron skillet, make a roux by melting butter, then slowly stirring in flour until it becomes dark brown in color. Don't burn! The roux will thicken the stew and give it good flavor. Set aside.
7
In a large pot, place all other ingredients and slowly add the cooked roux to this mixture, stirring constantly until combined well and the soup is thickened. If you like, you may brown the onions in another skillet before adding to this mixture.
8
Bring to a boil, then reduce heat, cover and simmer for approximately ten to fifteen minutes or until fish flakes easily. Or, you may leave the pot uncovered and allow the stew to cook down a bit, depending upon your taste.
9
Adjust seasonings.
10
Serve the stew over hot rice in individual bowls.
11
NOTE: Here are different ways for preparing the fish.
12
FRESH WATER FISH -- saute in 1 tablespoon butter, then add to stock.
13
LOBSTER TAILS -- blanch or steam halfway, then run under the broiler to finish and keep them from toughening. Add to the completed stock.
14
CRAB AND SHRIMP -- Undercook and let finish cooking in the cooled stock to impart the best flavor.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 large perch fillets, about 1 pound, 3 large tuna fillets, about 1 pound, 1 bunch celery, leaves and all, chopped, 2 large tomatoes, peeled and chopped, and more.

Yes, Court Bouillon (Pronounced Koo-Bee-Yon) 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.

That's it — enjoy your meal!

Court Bouillon (Pronounced Koo-Bee-Yon)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions