Louisiana Court Bouillon

Ingredients

• 3 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• ½ small green bell pepper, diced
• 1 small celery rib, diced
• ½ small onion, diced
• 2 garlic cloves, minced
• ½ teaspoon dried thyme
• One 28-ounce can whole tomatoes, drained and coarsely chopped
• Hide ingredients for 2 cups Fish Stock, Shrimp or Shellfish Stock, or Quick Seafood Stock 1 2 cups Fish Stock, Shrimp or Shellfish Stock, or Quick Seafood Stock (opens in new tab) 2 cups Fish Stock, Shrimp or Shellfish Stock, or Quick Seafood Stock
  • 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish
  • 1 small onion, thinly sliced
  • 1 large leek, halved lengthwise, well cleaned, and sliced
  • (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped)
  • (4 ounces cremini mushrooms, sliced)
  • (1 to 2 garlic cloves, smashed)
  • (1 cup dry white wine)
  • (4 thin slices lemon)
  • 4 sprigs parsley
  • 3 sprigs thyme
  • 1 bay leaf
  • Cold water to cover

  Sub-recipe steps

  1. Combine in a stockpot: 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish; 1 small onion, thinly sliced; 1 large leek, halved lengthwise, well cleaned, and sliced; (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped); (4 ounces cremini mushrooms, sliced); (1 to 2 garlic cloves, smashed); (1 cup dry white wine); (4 thin slices lemon); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf
  2. Add: Cold water to cover
  3. Bring to a boil, reduce the heat, and simmer gently, uncovered, for 30 minutes. Strain and cool uncovered, then refrigerate covered. Use within 4 days or freeze for up to 6 months.
• 1 pound white fish fillets (tilefish, cod, grouper, orange roughy, or sea bass), cut into 2-inch pieces
• 12 small shrimp, peeled and deveined (about 4 ounces)
• 2 teaspoons Worcestershire sauce or 1 teaspoon salt
• Louisiana-style hot sauce to taste
• ¾ cup cooked long-grain white rice