“Court bouillon, made with carrot, shallot, leek, garlic, celeriac, herbs, water and Muscadet, was the heart and soul of Breton cuisine. Langoustines blossomed in it, and crabs drowned in bliss; skinned duck or vegetables simmered in it to perfection. The stock grew strong with each use and would keep for three days. It formed the base for sauces, and a shot glass of sieved court bouillon could turn a mediocre fish stew into a regular feast.” ~The Little French Bistro by Nina George
1 medium onion, chopped
1 small bell pepper, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
2 tablespoons butter
4 tablespoons flour, browned
1 (15 ounce) can diced tomatoes
2 1/2 cups fish stock
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons fresh thyme, chopped
1 tablespoon creole seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
3 lemon slices
1 lb fish (flounder, snapper, and/or shrimp)
1/8 cup fresh parsley, chopped
3 cups cooked rice
- Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
- Cook veggies in butter until tender.
- Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
- Add bay leaves
- Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock.
- Simmer for 20 minutes.
- Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
- Serve with rice in bowl.