Court Bouillon Recipe

Court Bouillon picture


Preparation Time20 MinCooking Time1 Hr 40 Min
Ready In2 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyCuisine
MethodMain Ingredient
Interest Group


 All purpose flour1 Cup (16 tbs)
 Onions1 Cup (16 tbs), chopped
 Celery1⁄2 Cup (8 tbs), chopped
 Bell peppers1⁄2 Cup (8 tbs), chopped
 Garlic4 Clove (20 gm)
 Water2 Quart
 Salt1⁄4 Teaspoon
 Black pepper1⁄4 Teaspoon
 Red pepper1⁄4 Teaspoon
 Canned stewed tomatoes16 Ounce (1 Can)
 Olive oil flavored cooking spray1
 Red snapper2 1⁄2 Pound

Nutrition Facts

Serving size: Complete recipe

Calories 1732 Calories from Fat 40

% Daily Value*

Total Fat 19 g29.8%

Saturated Fat 4.1 g20.6%

Trans Fat 0 g

Cholesterol 419.6 mg

Sodium 2423 mg101%

Total Carbohydrates 151 g50.4%

Dietary Fiber 13.5 g54.2%

Sugars 26.1 g

Protein 243 g487%

Vitamin A 27% Vitamin C 188.2%

Calcium 73.6% Iron 92.4%

*Based on a 2000 Calorie diet


1) Cut fish into 2" or 3" squares.
2) Season with salt, black pepper and red pepper and keep aside.
3) Use vegetable spray over a 5 quart or large saucepan.
4) Gently heat.
5) Add in the vegetables and cook for 40 minutes, uncovered.
6) Mix 1 cup water with 1 cup flour.
7) Add the remaining water and flour mixture and allow to boil.
8) Cook for another 30 minutes on gentle heat.
9) Slowly slip the fish into the sauce mix and cook uncovered on medium heat for 30 minutes more.

10) Serve in large soup bowls or gumbo bowls, accompanied with cooked rice and French bread.