COURT BOUILLON RECIPES

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COURT-BOUILLON RECIPE | MARTHA STEWART



Court-Bouillon Recipe | Martha Stewart image

Court-boullion is a traditional poaching broth for fish. Use this to make our Boiled Lobster Tails.

Provided by Martha Stewart

Categories     Soup Recipes

Yield Makes 6 quarts

Number Of Ingredients 10

1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole fennel seeds
3 dried bay leaves
1 bottle (750 ml) dry white wine
1 leek, white and pale-green parts only, sliced into 1/4-inch rounds, washed well and drained
2 medium carrots, peeled and sliced into 1/4-inch rounds
1 lemon, washed and sliced into 1/4-inch rounds
2 tablespoons coarse salt

Steps:

  • Fill a large stockpot with 7 quarts of water. Make a bouquet garni: Place the herbs, spices, and bay leaves on a square of cheesecloth; tie into a bundle with kitchen twine. Add to pot. Stir in wine, leek, carrots, lemon, and salt.
  • Cover, and bring mixture to a simmer over medium-low heat. Uncover; gently simmer 30 minutes. Pour through a fine sieve into a large bowl; discard solids. Let cool completely.

COURT BOUILLON RECIPE - RICK MOONEN | FOOD & WINE



Court Bouillon Recipe - Rick Moonen | Food & Wine image

Court Bouilon is a classic French broth that can be made quickly and used for poaching seafood and infusing it with flavor.Plus: More Seafood Recipes and Tips

Provided by Rick Moonen

Yield Makes about 6 cups

Number Of Ingredients 7

6 cups water
1?½ cups dry white wine
Handful of fresh parsley stems
1 medium onion (thinly sliced)
1 large celery rib (thinly sliced)
Large pinch of kosher salt
½ teaspoon whole black peppercorns

Steps:

  • Combine all of the ingredients in a large nonreactive saucepan and bring to a boil over high heat. Reduce the heat to moderate and simmer for 10 minutes.

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Reviews 4.4
Total Time 1 hours 0 minutes
Category Seafood, Fish
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  • Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork. While cooking, baste occasionally with the sauce. Remove bay leaf, and serve.


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Fish stews are common around the Gulf Coast, but a court-bouillon (pronounced coo-bee-on) is special. I recall my dad spending the better part of a Saturday brewing up a batch of this classy elixir. This is a variation of a Nola Cuisine recipe based on catfish.
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COURT BOUILLON RECIPE - RECIPES.NET
A French broth, this court bouillon elevates stews & soups with its mix of flavors. It blends herbs, white wine, & carrot for a yummy side.
From recipes.net
Reviews 1
Total Time 45 minutes
Cuisine E
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REDFISH COURT-BOUILLON RECIPE | ALLRECIPES
An old recipe I got from my Grandmother for a classic New Orleans dish! Redfish, in a simple, delicious, almost creamy tomato style sauce! Simple and superb!!! For a thicker sauce, drain the stewed tomatoes, or cut back on the amount.
From allrecipes.com
Reviews 4.4
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DEEP SOUTH DISH: CAJUN COUBION - COURTBOUILLON
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From deepsouthdish.com
Total Time 50 minutes
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A French broth, this court bouillon elevates stews & soups with its mix of flavors. It blends herbs, white wine, & carrot for a yummy side.
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