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Louisiana Court Bouillon Recipe

Ingredients

How to make it

  • 1.Have your fishmonger scale, gut and fillet the fish, saving the head and bones. Cut each fillet in three pieces and set aside.
  • 2.In large stock pot, place fish head and bones with bay leaf, celery, carrot, the coarsely chopped onion and the crushed garlic. Add water, enough to just cover the fish bones. Bring to a boil over medium heat, reduce heat to bare simmer, cover and simmer for about an hour, until the stock is well flavored with fish.
  • 3.Remove bones and vegetables from stock and discard. Strain stock through a fine sieve and set aside until ready to use. (Stock may be prepared ahead of time and refrigerated or frozen until ready to use.)
  • 4.In a Dutch oven or other large casserole, heat vegetable oil. When it is hot, add flour and cook, stirring constantly with a wooden spoon, until flour is light tan. Add chopped onion and cook, stirring, until translucent, about 10 minutes. Add green pepper and chopped garlic, and cook 5 more minutes, continuing to stir.
  • 5.Add the tomatoes and 3 cups of fish stock. Stir well. Add thyme, salt, cayenne pepper, whole red pepper and parsley. Let gravy come to a boil, then lower heat to simmering.
  • 5.Add fish pieces to simmering gravy. Simmer for 20 minutes or until fish is flakes. Serve immediately over plain boiled rice.
  • Yield: 4 to 6 servings.
  • Photo: Leah Chase's Creole cooking has made Dooky Chase's a New Orleans institution. (Burt Steel for The New York Times)

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twill10 Cape Girardeau, MO

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