Gulf Court Bouillon Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Red drum fillets/Other fish fillets2 Pound
 Butter/Margarine1⁄2 Cup (8 tbs)
 All purpose flour1⁄2 Cup (8 tbs)
 Chopped onion1 1⁄2 Cup (24 tbs)
 Chopped celery1 Cup (16 tbs)
 Chopped green onion1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Chopped parsley2 Tablespoon
 Garlic1 Clove (5 gm), minced
 Canned tomato sauce with tomato bits30 Ounce (Two 15 Ounce Cans)
 Dry red wine3⁄4 Cup (12 tbs)
 Lemon juice2 Tablespoon
 Salt1⁄2 Teaspoon
 Dried thyme leaves1⁄2 Teaspoon, crushed
 Dried marjoram leaves1⁄4 Teaspoon, crushed
 Cayenne pepper1⁄4 Teaspoon
 Whole allspice6
 Bay leaf1
 Lemon slices2 (Or As Needed)

Nutrition Facts

Serving size

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

Directions

Remove skin and bones from fish and cut into equal serving portions.
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.
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