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Cajun and Creole   -   Court Bouillon   adapted from Culinaria United States

Description
Ingredients
  • 2 Pounds Snapper Fillet -- Cubed
  • 1/3 Cup Olive Oil
  • 1/3 Cup Flour
  • 2 Medium Onion -- Chopped
  • 2 Stalks Celery -- Chopped
  • 1 Medium Bell Pepper -- Chopped
  • 2 Cloves Garlic -- Chopped
  • 3 Medium Bay Leaf
  • 2 Cans Tomatoes -- Chopped
  • 2 Cups Fish Stock
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Dash Cayenne
  • 1/2 Cup Parsley -- Chopped
  • 1/4 Cup Basil -- Chopped
Directions Salt and pepper fish. Cover and refrigerate. Make a roux of the oil and flour in a heavy pan. Stir constantly for 15 minutes until browned. Add onions, celery, and bell peppers. Saute for 6 minutes. Add garlic and bay leaves. Saute for 3 minutes. Stir in tomatoes, stock, salt, cayenne, and pepper. Reduce heat, simmer for 1 hour. Stir in parley, basil and fish. Simmer for 10 minutes and serve.
Serves 4
Time to Make 0:00



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