Louisiana court-bouillion

Yield: 7 Servings

Measure Ingredient
3 tablespoons Vegetable Oil
3 tablespoons All-Purpose Flour
½ cup Green Bell Peppers; Diced
½ cup Celery; Diced
½ cup Onions; Diced
2 \N Cloves Garlic; Minced
½ teaspoon Dried Thyme
1 can (28 Oz) Whole Plum Tomatoes; Drained And Chopped
2 cups Express Fish Broth
1 pounds Flaky White Fish Fillets (Haddock/Snapper); Cut Into 2\" Pieces
12 smalls Shrimp (About 1/4 Pound); Peeled And Deveined
2 teaspoons Worcestershire Sauce
1 teaspoon Salt
¾ teaspoon Hot Red Pepper Sauce; (Up To 1 1/4 Tsp)
½ cup Cooked Long-Grain Rice; (Up To 3/4 C)
½ tablespoon Olive Oil
1 \N Carrot; Peeled And Chopped
1 small Onion Or Large Leek; Finely Chopped
1 \N Clove Garlic; Finely Chopped
½ cup Dry Vermouth
4 \N Bottles clam juice
1½ cup Mild Chicken Broth
\N \N Any Fish Trimmings; On Hand
¼ small Lemon; Optional


For Express Fish Broth: When you have neither the time nor the inclination to procure fish bones for fish stock, the combination of bottled clam juice and canned chicken broth or stock provides a decent-tasting substitute. If you have any fish trimmings on hand, throw them in as well.

Heat oil in a medium heavy skillet. Add carrot, onion or leek, and garlic, and cook, stirring over medium-high heat until soft. Add vermouth. Stir for about 1 minute, then blend in the clam juice, the broth, any fish trimmings and if desired, lemon. Simmer for 20 minutes, skimming and stirring occasionally. Strain into a clean pot or heatproof plastic container. Let cool, uncovered, then refrigerate until ready to use.

For Bouillon, heat oil in a large skillet over medium heat. Add flour and cook, stirring, until lightly browned, about 5 minutes. Add peppers, celery, onions, garlic and thyme, and cook, stirring, just until softened, about 3 minutes. Stir in tomatoes and prepared fish broth. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes. Stir in fish fillets and shrimp. Cover and cook until the fish is opaque in the center, about 3 minutes.

Season with Worcestershire, salt, and hot red pepper sauce. Stir in rice.

Taste and adjust the seasonings, adding more Worcestershire and hot red pepper sauce as desired. Ladle into warmed bowls.

REG 2 SHARED BY Jill Proehl, St. Louis, Mo - jpxtwo@...

NOTES : A court-bouillon is a light-flavored broth used for cooking food, primarily fish, but also vegetables and meat. This is not a classic court-bouillon, but a spicy Cajun fish and tomato stew that is sometimes served as a soup. Redfish or snapper is often used in this dish, but you can use any white flaky fish. For variety, we have added shrimp, but feel free to omit or to add your favorite shellfish.

Recipe by: The New All-Purpose Joy of Cooking, 1997, pg. 113 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 25, 1998

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