Creole Court Bouillon With Rice Recipe

Name: Creole Court Bouillon With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. firm fish, cut into 2-inch cubes; 1/3 c. oil; 1/2 c. flour; 1 Tbsp. instant chicken bouillon; 1 1/2 c. chopped onion; 1 c. chopped green pepper; 1/4 c. chopped parsley; 1 c. sliced celery; 1 large clove garlic, crushed; 1 (28 oz.) can tomatoes; 3 c. water; 1/8 tsp. each: salt and pepper or to taste; 1/4 tsp. ground red pepper; 2 bay leaves; 5 c. hot, cooked rice

Servings: persons

2 lb. firm fish, cut into 2-inch cubes
1/3 c. oil
1/2 c. flour
1 Tbsp. instant chicken bouillon
1 1/2 c. chopped onion
1 c. chopped green pepper
1/4 c. chopped parsley
1 c. sliced celery
1 large clove garlic, crushed
1 (28 oz.) can tomatoes
3 c. water
1/8 tsp. each: salt and pepper or to taste
1/4 tsp. ground red pepper
2 bay leaves
5 c. hot, cooked rice

1
Heat oil.
2
Stir in flour and instant chicken bouillon.
3
Add onion, green pepper, celery and garlic.
4
Cook and stir until vegetables are nearly tender.
5
Stir in tomatoes, parsley, water, salt, pepper, red pepper and bay leaves.
6
Cover and simmer 30 minutes.
7
Add fish; cook 15 minutes.
8
Ladle into serving bowls and top with 1/2 cup of rice.

1484

kcal

Calories

Fat

283

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 15 ingredients. The key ingredients include: 2 lb. firm fish, cut into 2-inch cubes, 1/3 c. oil, 1/2 c. flour, 1 Tbsp. instant chicken bouillon, and more.

Yes, Creole Court Bouillon With Rice 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.

Creole Court Bouillon With Rice

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