Red Fish Court Bouillon Recipe

Name: Red Fish Court Bouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 lb. boned fish; 1 c. chopped onion; 3 cloves garlic, chopped fine; 3/4 c. vegetable oil; 1 c. flour; 2 (6 oz.) cans tomato paste; 1/2 c. celery, chopped fine; 1/3 c. green pepper, chopped; 2 bay leaves; 1/3 lemon; 6 sprigs parsley, chopped fine; 1 Tbsp. Worcestershire sauce

Servings: persons

4 to 6 lb. boned fish
1 c. chopped onion
3 cloves garlic, chopped fine
3/4 c. vegetable oil
1 c. flour
2 (6 oz.) cans tomato paste
1/2 c. celery, chopped fine
1/3 c. green pepper, chopped
2 bay leaves
1/3 lemon
6 sprigs parsley, chopped fine
1 Tbsp. Worcestershire sauce

1
Make a dark brown roux with flour and oil adding just a bit of butter (about 1 tablespoon).
2
Add onions and stir until browned (beer bottle colored).
3
Add tomato paste and cook thoroughly.
4
Add garlic, celery, green pepper, lemon and bay leaves.
5
Add hot water, a little at a time, up to about 3 cups and let simmer for about 45 minutes.
6
Season to taste with salt and red pepper.
7
Add fish and let cook for 20 minutes after boiling begins.
8
Add parsley and Worcestershire sauce and after boiling returns, cut off heat and let stand with cover on for 5 minutes.
9
Serve with rice.

672

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: 4 to 6 lb. boned fish, 1 c. chopped onion, 3 cloves garlic, chopped fine, 3/4 c. vegetable oil, and more.

Yes, Red Fish 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.

That's it — enjoy your meal!

Red Fish Court Bouillon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions