• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Court Bouillon De Poisson

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1/2 c Shortening
  • 1/3 c All-purpose flour
  • 1 ts Chopped onion tops
  • 1 lg Onion; finely chopped
  • 1 Clove garlic; minced
  • 1 md Green pepper; finely
  • -chopped
  • 1 Stalk celery; finely chopped
  • Celery seed
  • Bay leaves
  • Cayenne pepper; black
  • -pepper, and salt
  • 1 c Canned tomatoes
  • 6 c Water
  • Enough fish to serve 6
  • -persons (gaspergou; red
  • -snapper, perch; or trout)
  • Hot cooked rice


Melt shortening in heavy skillet or Dutch oven. Add flour and cook to a
deep brown, stirring constantly. Add onion tops, onion, and garlic, and
cook slowly until onions are shriveled, but not scorched. Add pepper,
celery, celery seed, a few bay leaves, cayenne and black pepper, and salt.
Cook a few minutes longer; add tomatoes and cook slowly, stirring
constantly until the vegetables separate from the shortening. Add 6 cups
water and let cook over low heat until all ingredients are soft and blend
with the liquid (about 1 hour). Add fish (cut into serving-size pieces)
about 30 minutes before serving; cook slowly, allowing fish to become
tender but not broken. Serve with hot cooked rice. Yield: 6 servings.

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