Louisiana Court-bouillon (or Cajun Court Bouillon)

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 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 or shrimp)
• 1/8 cup fresh parsley, chopped
• 3 cups cooked rice

Recipe

• 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 20 minutes.
• 7 add fish, seasonings, and parsley and simmer gently for 15 more minutes.
• 8 adjust seasonings to taste.
• 9 serve with rice in bowl.