Red Mullet Court-Bouillon Recipe

Name: Red Mullet Court-Bouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1/4 cup flour; 1 cup chopped celery; 1 cup chopped onions; 1/4 cup chopped green bell peppers; 1/4 cup chopped red bell peppers; 2 mild green chile or banana peppers, sliced in half and lengthwise, seeded; 2 bay leaves; 1 tablespoon minced garlic; 2 cups chopped tomatoes; 1 cup white wine; 1 3/4 cup chicken broth; 3/4 teaspoon salt; 1/4 teaspoon cayenne; 1 1/2 pound red mullet; 1 tablespoon Emeril's Rustic Rub, recipe follows; 1/4 cup chopped green onions, plus 2 tablespoons for garnish; 2 tablespoons chopped parsley; Crusty bread; 8 tablespoons paprika; 3 tablespoons cayenne; 5 tablespoons freshly ground black pepper; 6 tablespoons garlic powder; 3 tablespoons onion powder; 6 tablespoons salt; 2 1/2 tablespoons dried oregano; 2 1/2 tablespoons dried thyme

Servings: persons

1/4 cup olive oil
1/4 cup flour
1 cup chopped celery
1 cup chopped onions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
2 mild green chile or banana peppers, sliced in half and lengthwise, seeded
2 bay leaves
1 tablespoon minced garlic
2 cups chopped tomatoes
1 cup white wine
1 3/4 cup chicken broth
3/4 teaspoon salt
1/4 teaspoon cayenne
1 1/2 pound red mullet
1 tablespoon Emeril's Rustic Rub, recipe follows
1/4 cup chopped green onions, plus 2 tablespoons for garnish
2 tablespoons chopped parsley
Crusty bread
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

1
In a large saucepan combine the oil and flour together for a dark brown roux, over high heat.
2
Stir the roux with a wooden spoon for 15 minutes.
3
Stir in the celery, onions, bell peppers, and chile peppers.
4
Cook for 5 to 6 minutes.
5
Add the bay leaves and garlic, and cook for 2 minutes.
6
Add the tomatoes, wine.
7
Reduce heat to a simmer and cook for 1 hour.
8
Add the broth, salt, and cayenne and cook for 15 minutes.
9
Season the fish with rustic rub.
10
Lay the fish in the mixture and cook for about 15 minutes, or until the fish flakes with a fork.
11
Stir in the green onions and parsley.
12
Ladle the fish into a shallow bowl.
13
Garnish with green onions and crusty bread.
14
Combine all ingredients and store in an airtight container
15
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
16
Published by William and Morrow, 1993.

590

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 27 ingredients. The key ingredients include: 1/4 cup olive oil, 1/4 cup flour, 1 cup chopped celery, 1 cup chopped onions, and more.

Yes, Red Mullet Court-Bouillon falls under the Soups & Stews 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.

Red Mullet Court-Bouillon

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