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Gulf Court Bouillon

Ingredients
  Red drum fillets/Other fish fillets 2 Pound
  Butter/Margarine 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped green onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Canned tomato sauce with tomato bits 30 Ounce (Two 15 Ounce Cans)
  Dry red wine 3⁄4 Cup (12 tbs)
  Lemon juice 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon, crushed
  Dried marjoram leaves 1⁄4 Teaspoon, crushed
  Cayenne pepper 1⁄4 Teaspoon
  Whole allspice 6
  Bay leaf 1
  Lemon slices 2 (Or As Needed)
Directions

Remove skin and bones from fish and cut into equal serving portions.
In a 4 or 5-quart Dutch oven, heat oil, blend in flour.
Cook, stirring constantly, over medium heat until light brown in color, about 10 minutes.
Add onion, celery, green onion, green pepper, parsley, and garlic.
Cover and cook five minutes or until tender.
Gradually stir in tomato sauce.
Add wine, lemon juice, thyme, marjoram, cayenne, allspice, and bay leaf.
Bring to a boil and simmer for 30 minutes.
Add fish to court bouillon.
Cover and simmer five to 10 minutes or until fish flakes easily when fork tested.
To serve, place portion of fish in a soup bowl and pour about one cup of sauce over the fish.
Garnish with lemon slices.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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