Erics Court Bouillon Recipes

GE COURT BOUILLON

Steps:

• Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain or use chunky the first time, then strain through a fine mesh and either refrigerate for up to 3 days or freeze for up to 2 months. Either way, be sure to bring to a boil before reusing.

COURT-BOUILLON

Steps:

• Place all the ingredients except the salt in a pot and bring to a boil. Lower the heat and simmer for to minutes. Strain and season to taste with salt.

COURT BOUILLON

Steps:

• Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months.

COURT BOUILLON

Steps:

• Fit a 10-quart fish poacher with a rack in the bottom, and place the poacher over 2 burners on top of the stove (or use a large stockpot). Fill with 7 quarts water (about three-quarters full). Tie the thyme, parsley, peppercorns, and fennel seeds together in a small piece of cheesecloth to make a bouquet garni, and place in the poacher; add the wine, leek, carrots, lemon, bay leaves, and salt. Cover, and bring to a simmer. Uncover; gently simmer for 30 minutes. Discard the bouquet garni. Let the bouillon cool to room temperature, about 1 hour. The bouillon can be refrigerated for up to 1 week or frozen for up to 3 months.

COURT BOUILLON

Steps:

• Combine everything in a large stockpot, adding salt as desired (be careful not to oversalt at this point; you can always add more at the end). Bring to a boil, then lower the heat and simmer 15 to 30 minutes, depending on desired intensity of flavor. Strain through a fine sieve to remove solids, if desired; cool completely before using or refrigerating in airtight containers, up to 2 days.

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.