Best Louisiana Court Bouillon Or Cajun Court Bouillon Recipes
CAJUN FISH COURT-BOUILLON FROM GREAT-GRANDMA
This old-style court-bouillon is the delicious broth that is the foundation for a Cajun fish stew and many other Cajun recipes that's simple to make.
Provided by Terri Wuerthner
Categories Soup
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- Heat a large heavy pot over medium heat.
- When the pot is hot, add oil and heat for a minute or so, then add the flour and make a roux by stirring constantly for at least 10 minutes, and up to 30 minutes. It should be a nice medium to dark brown.
- Add the onion, salt, and pepper and cook for 10 minutes, until onions are softened (or "withered" as Grandma would say).
- Add hot water and bring to a boil, stirring to incorporate water into the roux. Add tomatoes, garlic, vinegar, and green onions and bring to a boil.
- Add the fish, gently stir, reduce heat to low, and simmer over low heat for 1 hour (fish fillets will break into pieces during cooking).
- Sprinkle with parsley and serve with bread.
Nutrition Facts : Calories 574 kcal, Carbohydrate 29 g, Cholesterol 78 mg, Fiber 5 g, Protein 33 g, SaturatedFat 12 g, Sodium 318 mg, Fat 37 g, ServingSize 4 to 6 servings, UnsaturatedFat 19 g
COURT BOUILLON
Steps:
- Fit a 10-quart fish poacher with a rack in the bottom, and place the poacher over 2 burners on top of the stove (or use a large stockpot). Fill with 7 quarts water (about three-quarters full). Tie the thyme, parsley, peppercorns, and fennel seeds together in a small piece of cheesecloth to make a bouquet garni, and place in the poacher; add the wine, leek, carrots, lemon, bay leaves, and salt. Cover, and bring to a simmer. Uncover; gently simmer for 30 minutes. Discard the bouquet garni. Let the bouillon cool to room temperature, about 1 hour. The bouillon can be refrigerated for up to 1 week or frozen for up to 3 months.
COURT BOUILLON (PRONOUNCED KOO-BEE-YON)
Court Bouillon, which means 'short boil', is a French soup/stew normally made with firm, white fish, but many other kinds of fish may be used as well. I like to use flat fish fillets like catfish, sole, flounder, tuna, snapper and perch. Of course, the type of fish you use will determine the flavor of the dish. I've included two methods of preparation for this recipe. I often use perch and tuna together as in the first method, because the perch falls to pieces and thickens the soup and the tuna maintains its shape. Note: Sometimes I make a fish stock first from fish heads and bones I can get from the fish monger. This must be strained well through cheesecloth as your stock. Or, you may prefer a vegetable stock. You may also like the rich flavor of a roux, and I've given instructions for that in the traditional method.
Provided by Stella Mae
Categories Tuna
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Quick and easy method -- Put all ingredients into a large soup pot and simmer over low heat.
- 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.
- 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.
- Serve the stew over hot rice in individual bowls.
- 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!
- 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.
- 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.
- 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.
- Adjust seasonings.
- Serve the stew over hot rice in individual bowls.
- NOTE: Here are different ways for preparing the fish.
- FRESH WATER FISH -- saute in 1 tablespoon butter, then add to stock.
- LOBSTER TAILS -- blanch or steam halfway, then run under the broiler to finish and keep them from toughening. Add to the completed stock.
- CRAB AND SHRIMP -- Undercook and let finish cooking in the cooled stock to impart the best flavor.
Nutrition Facts : Calories 63.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 24.3, Sodium 70.1, Carbohydrate 9, Fiber 2.2, Sugar 4.1, Protein 6.7
COURT BOUILLON
Steps:
- Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months.
COURT-BOUILLON
Court-boullion is a traditional poaching broth for fish. Use this to make our Boiled Lobster Tails.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 6 quarts
Number Of Ingredients 10
Steps:
- Fill a large stockpot with 7 quarts of water. Make a bouquet garni: Place the herbs, spices, and bay leaves on a square of cheesecloth; tie into a bundle with kitchen twine. Add to pot. Stir in wine, leek, carrots, lemon, and salt.
- Cover, and bring mixture to a simmer over medium-low heat. Uncover; gently simmer 30 minutes. Pour through a fine sieve into a large bowl; discard solids. Let cool completely.
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