Review/Rate this Recipe Save to MyRecipes Rating:

Title: Creole Courtbouillon With Rice
Yield: 0 Servings

Ingredients

      1 kg fish (firm-fleshed, if
           -possible)
     50 ml oil
     30 g  flour
      1    Tbls instant chicken
           -bouillon
  1 1/2 c  chopped onion
      1 c  chopped green pepper
      1 c  sliced celery
      1 lg 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)

Instructions

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 approx. 2 1/2 cm
squares or so, add all the juice too), parsley, water, salt, peppers, bay
leaves. Cover and simmer 30 min.

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.

- - - - - - - - - - - - - - - - - -

Contributor: Teri Tracey teri@sdd.hp.com

Preparation Time: 0:00

Reviews