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In France a court bouillion (pronounced – coo be yon) is a liquid used to poach fish and seafood. In New Orleans it is a soup that uses the French liquid as its base then lots of other stuff is thrown in. It is similar to gumbo but without the okra.
Creole Court Bouillion
1 pound red snapper fillets cut into 1/2 inch cubes
1/2 pound shrimp, peeled
2 cloves garlic, crushed
2 large onions, chopped
1 large bell pepper, chopped
3 stalks celery, chopped
2 cups fish stock
1/2 cup cooking oil or butter
1/2 cup AP flour
1 6 ounce can tomato paste
1 5 ounce can of tomatoes with chilies
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh dill, finely chopped
5 bay leaves
2 large lemons
2 tablespoons Worstershire sauce
1 teaspoon Louisiana hot sauce
1 cup cooked long grain rice (optional)
Salt, red pepper, and white pepper to taste
Start by preparing a roux with the oil and flour for roughly five minutes over medium low heat. Add the onions, bell pepper, and celery and sauté for 2 – 3 minutes, stirring constantly. When the onions are clear add the tomato paste, canned tomatoes with chilies, Worstershire sauce, garlic, hot sauce, bay leaves, fresh herbs, the juice of the lemons, and the fish stock. Season with salt and pepper to taste. Cook at a low simmer for about 2 hours. Add water if soup is too thick. Season both the shrimp and the fish with salt and white pepper and add to the soup. Simmer until the shrimp is pink, up to 20 minutes. Remove bay leaves and serve over rice.
Until next time, laissez les bons temps rouler.
Creole Court Bouillion
1 pound red snapper fillets cut into 1/2 inch cubes
1/2 pound shrimp, peeled
2 cloves garlic, crushed
2 large onions, chopped
1 large bell pepper, chopped
3 stalks celery, chopped
2 cups fish stock
1/2 cup cooking oil or butter
1/2 cup AP flour
1 6 ounce can tomato paste
1 5 ounce can of tomatoes with chilies
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh dill, finely chopped
5 bay leaves
2 large lemons
2 tablespoons Worstershire sauce
1 teaspoon Louisiana hot sauce
1 cup cooked long grain rice (optional)
Salt, red pepper, and white pepper to taste
Start by preparing a roux with the oil and flour for roughly five minutes over medium low heat. Add the onions, bell pepper, and celery and sauté for 2 – 3 minutes, stirring constantly. When the onions are clear add the tomato paste, canned tomatoes with chilies, Worstershire sauce, garlic, hot sauce, bay leaves, fresh herbs, the juice of the lemons, and the fish stock. Season with salt and pepper to taste. Cook at a low simmer for about 2 hours. Add water if soup is too thick. Season both the shrimp and the fish with salt and white pepper and add to the soup. Simmer until the shrimp is pink, up to 20 minutes. Remove bay leaves and serve over rice.
Until next time, laissez les bons temps rouler.
