Court Bouillon Pronounced Koo Bee Yon Recipes

LOUISIANA COURT-BOUILLON (OR CAJUN COURT BOUILLON)

Steps:

• Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
• Cook veggies in butter until tender.
• Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
• Add bay leaves.
• 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.
• Simmer 20 minutes.
• Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
• Adjust seasonings to taste.
• Serve with rice in bowl.

COURT BOUILLON (PRONOUNCED KOO-BEE-YON)

Steps:

• Quick and easy method -- Put all ingredients into a large soup pot and simmer over low heat.
• It doesn't matter if the herbs are fresh or dried for this method. It takes about 1/2 hour to meld the flavors, but it's better to bring this rich soup/stew to a boil, then reduce the heat to simmer for at least 30 minutes.
• Toward the end of the cooking time, add lemon juice or wine. It really enhances the flavors and helps to keep the fish firm and not discolored.
• Serve the stew over hot rice in individual bowls.
• Traditional method -- Use approximately 2 pounds of your favorite fish. In the New Orleans area, red snapper is usually the fish chosen. Sometimes catfish is chosen. But any fish is delicious!
• In a cast iron skillet, make a roux by melting butter, then slowly stirring in flour until it becomes dark brown in color. Don't burn! The roux will thicken the stew and give it good flavor. Set aside.
• In a large pot, place all other ingredients and slowly add the cooked roux to this mixture, stirring constantly until combined well and the soup is thickened. If you like, you may brown the onions in another skillet before adding to this mixture.
• Bring to a boil, then reduce heat, cover and simmer for approximately ten to fifteen minutes or until fish flakes easily. Or, you may leave the pot uncovered and allow the stew to cook down a bit, depending upon your taste.
• Adjust seasonings.
• Serve the stew over hot rice in individual bowls.
• NOTE: Here are different ways for preparing the fish.
• FRESH WATER FISH -- saute in 1 tablespoon butter, then add to stock.
• LOBSTER TAILS -- blanch or steam halfway, then run under the broiler to finish and keep them from toughening. Add to the completed stock.
• CRAB AND SHRIMP -- Undercook and let finish cooking in the cooled stock to impart the best flavor.

KOO KOO SABZI

Steps:

• Cook spinach and drain well.
• In a large bowl, combine spinach, cilantro, parsley, dill, and onion.
• In a small bowl, crack three eggs and whisk with a fork. Pour eggs into large bowls with herbs. Mix to combine.
• You do not want an eggy consistency. The egg is used to combine the herbs together. The herbs should look very glossy from the egg, not swimming in it! From here gauge if you need to crack another egg and add it to your mix.
• Season with salt, pepper, and turmeric,.
• Fold in cranberries and walnuts.
• Heat a large pan over medium-heat and spray with cooking spray.
• Pour egg mixture into pan and let cook on one side, about three minutes.
• As the bottom is cooking, use your spatula to divide "omelet" into six or eight "pie slices".
• Flip each slice so the other side cooks, another three minutes.
• Lower heat to medium as needed so it doesn't burn.

SEAFOOD HERBS

Steps:

• Combine all herbs and store in a tightly closed glass jar at room temperature.

CATFISH COURTBOUILLON

Steps:

• In cast iron skillet, stir together the oil and flour until smooth.
• This is called roux.
• Cook roux over medium heat; stirring constantly until mixture turns a dark brown.
• Be careful, because unstirred roux will burn easily.
• When roux is ready, remove from heat and set aside.
• Using a large pot or dutch oven, combine chicken broth and tomatoes over medium high heat.
• Slowly add the cooked roux, stirring constantly until combined and thickened.
• Add onions, green pepper, celery, garlic, bay leaves and thyme.
• Bring to boil then reduce heat and simmer, covered, for about 30 minutes.
• Cut fish into bite size pieces and sprinkle with Creole seasoning.
• Add fish pieces to courtbouillon; they should be immersed in the liquid.
• Cover and slow simmer about 15 minutes or until fish is done and flakes easily.
• Serve Catfish Courtbouillon over rice in a bowl.