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Gulf Court Bouillon Recipe
|Red drum fillets/Other fish fillets||2 Pound|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Canned tomato sauce with tomato bits||30 Ounce (Two 15 Ounce Cans)|
|Dry red wine||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Dried marjoram leaves||1⁄4 Teaspoon, crushed|
|Cayenne pepper||1⁄4 Teaspoon|
|Lemon slices||2 (Or As Needed)|
Calories 443 Calories from Fat 163
% Daily Value*
Total Fat 18 g28%
Saturated Fat 9.7 g48.6%
Trans Fat 0 g
Cholesterol 93.7 mg31.2%
Sodium 860.3 mg35.8%
Total Carbohydrates 28 g9.4%
Dietary Fiber 4.9 g19.7%
Sugars 7.7 g
Protein 33 g65.7%
Vitamin A 41.1% Vitamin C 52.4%
Calcium 6% Iron 14.6%
*Based on a 2000 Calorie diet
In a 4 or 5-quart Dutch oven, heat oil, blend in flour.
Cook, stirring constantly, over medium heat until light brown in color, about 10 minutes.
Add onion, celery, green onion, green pepper, parsley, and garlic.
Cover and cook five minutes or until tender.
Gradually stir in tomato sauce.
Add wine, lemon juice, thyme, marjoram, cayenne, allspice, and bay leaf.
Bring to a boil and simmer for 30 minutes.
Add fish to court bouillon.
Cover and simmer five to 10 minutes or until fish flakes easily when fork tested.
To serve, place portion of fish in a soup bowl and pour about one cup of sauce over the fish.
Garnish with lemon slices.