Free Recipe Creole Courtbouillon with Rice
Recipe Type: C Recipes
Recipe Preparation: cook
Cooking Ingredients for Creole Courtbouillon with Rice Recipe
1 kg Fish (firm-fleshed; if
-possible)
50 ml Oil
30 g Flour
1 tb Instant chicken bouillon
1-1/2 c Chopped onion
1 c Chopped green pepper
1 c Sliced celery
1 lg Clove garlic; crushed
850 g Tomatoes
1/4 c Chopped parsley
450 ml Water
2 ts Salt
1/4 ts Pepper
1/8 ts Red pepper (or to taste!)
2 Bay leaves
5 c Hot cooked rice (white is
-best)
Creole Courtbouillon with Rice Preparation
1. Cut fish into 5 cm cubes. 2. Heat oil, then stir in flour. Stir over medium heat until the flour-oil mixture starts to turn brown. (This is a roux and gives a characteristic taste. Don”t let the flour get too brown). 3. Add the bouillon, onion, green pepper, celery, and garlic and stir until vegetables are nearly tender but not brown. 4. Stir in tomatoes (cut them up as you add them into approximately. 2 1/2 cm squares or so, add all the juice too), parsley, water, salt, peppers, bay leaves. Cover and simmer 30 minutes. 5. Add fish; cook 15 minutes longer or until the fish starts to flake easily. 6. Ladle into bowls and top with 1/2 cup rice. Difficulty : easy. Precision : measure ingredients. Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on Nov 03, 1999
Cooking Temperature:
Recipe Serves: 1
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