The Little French Bistro by Nina George & Louisiana Court-Bouillon

“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

Louisiana Court-Bouillon


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


  1. Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
  2. Cook veggies in butter until tender.
  3. Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
  4. Add bay leaves
  5. 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.
  6. Simmer for 20 minutes.
  7. Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
  8. Serve with rice in bowl.


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