Recipe - Louisiana Court-Bouillion

3 tablespoon Vegetable Oil
3 tablespoon AllPurpose Flour
One half cup Green Bell Peppers; Diced
One half cup Celery; Diced
One half cup Onions; Diced
2 Cloves Garlic; Minced
One half teaspoon Dried Thyme
1 cn (28 Oz) Whole Plum Tomatoes;
Drained And Chopped
2 cup Express Fish Broth
1 pound Flaky White Fish Fillets
(Haddock/Snapper); Cut Into
2" Pieces
12 small Shrimp (About One fourth Pound);
Peeled And Deveined
2 teaspoon Worcestershire Sauce
1 teaspoon Salt
Three fourths teaspoon Hot Red Pepper Sauce; (Up To
1 One fourth Tsp)
One half cup Cooked LongGrain Rice; (Up
To Three fourths C)

EXPRESS FISH BROTH
One half tablespoon Olive Oil
1 Carrot; Peeled And Chopped
1 small Onion Or Large Leek; Finely
Chopped
1 Clove Garlic; Finely Chopped
One half cup Dry Vermouth
4 Bottles clam juice
1 One half cup Mild Chicken Broth
Any Fish Trimmings; On Hand
One fourth small Lemon; Optional

For Express Fish Broth: When you have neither the time nor the inclination
to procure fish bones for fish stock, the combination of bottled clam juice
and canned chicken broth or stock provides a decenttasting substitute. If
you have any fish trimmings on hand, throw them in as well.

Heat oil in a medium heavy skillet. Add carrot, onion or leek, and garlic,
and cook, stirring over mediumhigh heat until soft. Add vermouth. Stir for
about 1 minute, then blend in the clam juice, the broth, any fish trimmings
and if desired, lemon. Simmer for 20 minutes, skimming and stirring
occasionally. Strain into a clean pot or heatproof plastic container. Let
cool, uncovered, then refrigerate until ready to use.

For Bouillon, heat oil in a large skillet over medium heat. Add flour and
cook, stirring, until lightly browned, about 5 minutes. Add peppers,
celery, onions, garlic and thyme, and cook, stirring, just until softened,
about 3 minutes. Stir in tomatoes and prepared fish broth. Bring to a boil,
reduce the heat to mediumlow, and simmer for 10 minutes. Stir in fish
fillets and shrimp. Cover and cook until the fish is opaque in the center,
about 3 minutes.

Season with Worcestershire, salt, and hot red pepper sauce. Stir in rice.
Taste and adjust the seasonings, adding more Worcestershire and hot red
pepper sauce as desired. Ladle into warmed bowls.

REG 2 SHARED BY Jill Proehl, St. Louis, Mo jpxtwo@swbell.net

NOTES : A courtbouillon is a lightflavored broth used for cooking food,
primarily fish, but also vegetables and meat. This is not a classic
courtbouillon, but a spicy Cajun fish and tomato stew that is sometimes
served as a soup. Redfish or snapper is often used in this dish, but you
can use any white flaky fish. For variety, we have added shrimp, but feel
free to omit or to add your favorite shellfish.
Recipe by: The New AllPurpose Joy of Cooking, 1997, pg. 113

Posted to recipeludigest by Jill & Joe Proehl jpxtwo@swbell.net on Mar
25, 1998