Court-bouillon is a French culinary term that translates to ‘short broth’; short meaning quick-cooking, this flavorful broth is used to poach quick-cooking meats like seafood. Popular not only in classic French cooking, but also Cajun and Creole cooking, this specific recipe combines trilogy, scallions, crushed tomatoes, fresh herbs and seasonings with cubes of fish and shrimp if you like. I found some nice grouper, but red fish or snapper would also work very well here. Serve this ‘Creole Court-bouillon’ over fluffy white rice with slow-simmered greens on the side, and maybe even a crumbly piece of homemade cornbread. And there you have it…a classic creole dinner is served!
(To view this recipe, click on the following link: https://www.louisianacookin.com/creole-court-bouillon/)
Tagged: bell pepper, bourtbouillon, court bouillon, Creole, crushed tomatoes, fresh herbs, green onions, grouper, Louisiana Cookin', onions, red fish, red wine, seafood stew, snapper, stew, tomatoes, Worcestershire sauce