Best 5 Melting Pot Court Bouillon Recipes
Melting pot court bouillon is a versatile and flavorful cooking liquid used to create a variety of delicious dishes. Made with a combination of vegetables, herbs, and spices simmered in water or broth, this aromatic liquid adds depth and complexity to soups, stews, and braises. Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, discovering the best recipe for melting pot court bouillon can unlock a world of culinary possibilities and elevate your cooking skills.
Check out the recipes below so you can choose the best recipe for yourself!
COURT-BOUILLON
Court-boullion is a traditional poaching broth for fish. Use this to make our Boiled Lobster Tails.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 6 quarts
Number Of Ingredients 10
Steps:
- Fill a large stockpot with 7 quarts of water. Make a bouquet garni: Place the herbs, spices, and bay leaves on a square of cheesecloth; tie into a bundle with kitchen twine. Add to pot. Stir in wine, leek, carrots, lemon, and salt.
- Cover, and bring mixture to a simmer over medium-low heat. Uncover; gently simmer 30 minutes. Pour through a fine sieve into a large bowl; discard solids. Let cool completely.
THE MELTING POT MOJO FONDUE BROTH
From Dave Ahem, co-owner of The Melting Pot in downtown Minneapolis. Source: Midwest Home Magazine, Sept. 2007 Savvy Host Recipes.
Provided by chrystal_wineinger
Categories Vegetable
Time 20m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine ingredients in saucepan on stovetop.
- Bring to a boil.
- Transfer to fondue pot with alternative heat source.
- Use to cook beef, shrimp, potstickers, chicken, mushrooms, potatoes, broccoli -- or anything else you can think of.
- Veggies are wonderful with "Green Goddess Dip" recipe # 346525.
Nutrition Facts : Calories 32.1, Fat 0.8, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 6.5, Fiber 1.3, Sugar 1.6, Protein 1.2
LOUISIANA COURT-BOUILLON (OR CAJUN COURT BOUILLON)
Fish stews are common around the Gulf Coast, but a court-bouillon (pronounced coo-bee-on) is special. I recall my dad spending the better part of a Saturday brewing up a batch of this classy elixir. This is a variation of a Nola Cuisine recipe based on catfish.
Provided by Red_Apple_Guy
Categories Stew
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- 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 20 minutes.
- Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
- Adjust seasonings to taste.
- Serve with rice in bowl.
Nutrition Facts : Calories 124.4, Fat 3, SaturatedFat 1.6, Cholesterol 6.7, Sodium 243.8, Carbohydrate 20.7, Fiber 0.9, Sugar 0.9, Protein 3.4
MELTING POT COURT BOUILLON RECIPE
Categories Vegetable
Number Of Ingredients 7
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.
GE COURT BOUILLON
Provided by Alton Brown
Time 28m
Yield Yield: 2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain or use chunky the first time, then strain through a fine mesh and either refrigerate for up to 3 days or freeze for up to 2 months. Either way, be sure to bring to a boil before reusing.
Tips:
- Choose the Right Fish: Use a firm-fleshed fish like salmon, cod, or tilapia that will hold its shape well in the court bouillon.
- Use Fresh Herbs: Fresh herbs like parsley, thyme, and bay leaves add a lot of flavor to the court bouillon. If you don't have fresh herbs on hand, you can use dried herbs, but they won't be as flavorful.
- Don't Overcook the Fish: Fish cooks quickly, so be careful not to overcook it. The fish is done when it flakes easily with a fork.
- Serve Immediately: Court bouillon is best served immediately after it is made. The flavors are at their best when the dish is hot.
Conclusion:
Court bouillon is a flavorful and versatile dish that can be enjoyed by people of all ages. It is a great way to cook fish, and it can also be used to make a variety of other dishes, such as soups, stews, and sauces. If you are looking for a delicious and easy seafood recipe, court bouillon is a great option.
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