Best 8 Court Bouillon Recipes

REDFISH COURT-BOUILLON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Mix together the olive oil and flour in a saucepan over medium heat to make a roux. Cook, stirring constantly, for about 15 minutes or until dark. This may take longer.
• Add the onion, garlic, and celery to the roux, and cook until softened. Stir in stewed tomatoes, and season with salt, pepper, thyme, basil, oregano and bay leaf. Mix until well blended and heated through. Lay fish fillets in the bottom of a baking dish large enough to hold them in a single layer. Pour the sauce over the fish.
• Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork. While cooking, baste occasionally with the sauce. Remove bay leaf, and serve.

MELTING POT COURT BOUILLON RECIPE

Steps:

• Whisk the water, onion, celery, carrot, salt, pepper and garlic powder in a bowl until combined. Pour into a fondue pot. Bring to a rapid simmer over medium-high heat. Thread a piece of meat or vegetable on a fondue fork. Cook in the broth to the desired degree of doneness. Serve with your favorite sauce. Recommended dipping accompaniments: Seafood, beef, ravioli and gourmet veggies.

REDFISH COURTBOUILLON (COURT BOUILLON)

Steps:

• 1. If you are lucky enough to have the bones of the fish, you should make a stock by boiling the fish bones with 1-2 quarts of water, 1 diced onion, 1 bay leaf and 1 tbsp of black peppercorns.
• 2. In large heavy dutch oven, over medium heat make a roux from 3/4 C. vegetable oil and 1 C. flour, stirring constantly until medium brown. Don't cook too fast or it will burn.
• 3. Add onions, celery, and bell pepper and sauté 3-5 minutes or until vegetables are wilted. This will cause the roux to seize up; it's supposed to do that. Add garlic and sauté a few minutes more.
• 4. Turn heat to low and add tomatoes and V-8 to the vegetable mixture and saute for 5 minutes, stirring frequently.
• 5. Add stock, wine, Worcestershire, hot sauce, basil and thyme; simmer for 2 hours - the longer the better, stirring frequently. (Put a splatter screen or lid over sauce to keep sauce from spattering all over your stove, counter tops, etc.) If necessary add more stock, a little at a time, to keep it from getting to thick.
• 6. Season to taste with salt and pepper then add parsley, simmer 5 minutes. If you like your sauce chunky proceed to next step. If you prefer a smoother sauce, use an immersion blender to puree the sauce until it reaches the desired consistency. Be careful not to splatter the red gravy. This will cause the sauce to thicken so add more stock or water as needed.
• 7. Bring the sauce up to a good boil, add the fish fillets, pushing them down into the sauce, being careful not to break the fish, cover with solid lid, and put into a 350 degree oven for 15-20 minutes. If you prefer to finish it on the stove top, after adding the fish, cover with a solid lid and turn the heat off.
• 8. Don't Peek! Let sit for 20-25 minutes, depending on the size and thickness of the fish. When fish are flaky and no longer opaque taste sauce and adjust seasonings if necessary.
• 9. Garnish with green onions, fresh basil, and lemon wedges. Serve over white rice with garlic french bread. *Options: Add 1 lb peeled shrimp. This sauce is good with any type Snapper or Flounder

SEA BASS POACHED IN A COURT BOUILLON WITH SAUTEED BATONNET OF CARROTS AND ZUCCHINI

Steps:

• Place a 12-inch saute pan on the stove, add the shallots, garlic and court bouillon to the pan. Set over a high heat and bring to a boil. Reduce the heat to a gentle simmer and cook for 5 minutes. Season the sea bass fillets on both sides with the salt and white pepper. Place the fillets in the poaching liquid and cover with a lid, or a buttered round of parchment paper. Cook the fish for 5 to 6 minutes, or until cooked through.
• Remove the fillets from the poaching liquid using a slotted metal spatula and place on a warm plate loosely covered with aluminum foil. Put the plate in a warm place while you make the sauce. Raise the heat to high and reduce the court bouillon for about 10 minutes, or until reduced to 1/2 cup. Lower the heat, and add the butter to the pan a little at a time. Use a whisk to stir the cold butter into the sauce and season with salt and white pepper. Sprinkle the tarragon and chervil into the sauce and return the fish to the pan. Place the pan over a medium-low heat and warm the fish through, about 1 minute.
• In a 10-inch saute pan, set over a medium-heat, add the olive oil and 1 teaspoon of butter to the pan. Once the butter has melted, add the carrots to the pan and saute, stirring often for 1 1/2 minutes. Add the zucchini and 2 tablespoons of water to the pan and continue to cook for 2 minutes more. Season the vegetables with salt and white pepper and divide among 4 warmed entree plates. Place a sea bass fillet over the vegetables and divide the sauce among the 4 plates as well. Garnish with chervil.
• Combine all the ingredients into a 4-quart saucepan and bring to a boil. Reduce the heat to a simmer and continue to cook for 45 minutes. Strain the bouillon and use immediately, or cool and refrigerate for later use. The bouillon may also be frozen and kept for several months.

CREOLE REDFISH COURT-BOUILLON RECIPE - (4.6/5)

Steps:

• Heat the vegetable oil in a Dutch oven or large, heavy pot over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a roux the color of peanut butter, about 15 minutes. Add the onions, bell peppers, and celery, and cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, whisking to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper flakes. Bring to a boil, reduce heat to low and cook, stirring, occasionally, for 20 to 25 minutes. Whisk in the butter, bit by bit, until incorporated. Remove from the heat, taste, and adjust seasoning, if necessary. Preheat a grill to medium. To grill the fish, brush the fish all over with the olive oil and season the fish with the Essence. Grill the fish, basting occasionally with additional olive oil for about 8 minutes. Turn the fish and grill briefly on the second side. Return the court bouillon to the heat, add the fish, and simmer about 3 to 4 minutes longer. To serve, spoon 1/2 cup of rice into the center of six large soup bowls and divide the red fish court-bouillon equally among them. Serve immediately, garnished with parsley or green onion.

SHRIMP IN COURT BOUILLON BY JACQUES PEPIN RECIPE - (3.6/5)

Steps:

• 1. Rinse the shrimp before cooking. 2. Put all the court bouillon ingredients into a large stainless-steel saucepan. Bring to a boil, then cover and cook 10 to 15 minutes, at a gentle boil. 3. Add the shrimp all at once, stir to mix them into the broth, and bring it back to a boil over high heat. Cover the pan and cook for only 10 seconds, then remove from the heat. Let the shrimp cool in the covered pan of broth to lukewarm. 4. To serve family-style, turn both the shrimp and court bouillon, while still warm, into a large serving bowl. Into the melted butter stir fresh lemon juice, cracked black pepper, and pinches of salt, to taste. 5. For shrimp cocktail, peel and devein shrimp add shells to broth. Cool and serve with cocktail sauce.

HALIBUT IN SPICED COURT BOUILLON

Steps:

• In a 4- to 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, spices and salt and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 2 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.

MONKFISH COURT BOUILLON

Steps:

• Cut the fish into 2-inch pieces. Season with 1 tablespoon of the Essence and set aside. In a large, heavy stockpot, heat the oil over medium-high heat. Add the flour and stir constantly with a heavy wooden spoon until it becomes a dark roux the color of chocolate, about 15 to 20 minutes. Add the celery, onions and bell peppers, and cook, stirring, until the vegetables are wilted, 6 minutes. Add the bay leaves and garlic, and cook for 2 minutes. Add the tomatoes, wine, stock, salt and cayenne, and stir well. Bring to a boil and reduce heat to medium-low. Simmer uncovered, stirring occasionally, until thickened, about 30 minutes. Add the fish and cook until it flakes with a fork, about 10 to 15 minutes. Stir in the green onions and parsley during the last 5 minutes of cooking time. Remove the bay leaves and serve hot in soup bowls ladled over rice.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.