Court Bouillon
Looks good topped with a hush puppy!
Servings: 0
Ingredients
- 2 tablespoon olive oil
- 1 small onion diced
- 1 rib celery diced
- 2 large garlic cloves minced
- 8 ounces grape tomatoes halved
- 1/2 cup chicken broth
- 2 dashes hot pepper flakes
- salt & freshly ground pepper to taste
- 1 pound firm white fish fillets, cut into 4 pieces & seasoned
- 2 large lemons juiced & zested
- 1/4 cup fresh parsley finely chopped
Instructions
- Saute onions, celery & garlic until crisp tender.
- Stir in tomatoes, chicken broth, salt & pepper, & hot pepper flakes and bring to a boil. Reduce heat to a simmer for a few minutes.
- Place fish pieces in court bouillon & spoon sauce over each piece. Cover and cook over low heat until fish flakes easily. Watch closely and do not overcook.
- Stir in lemon juice & zest and sprinkle with parsley. Serve fish alongside or over rice with the court bouillon spooned over.
Notes
White wine or vermouth may be used in addition to chicken broth or as a substitution.
Drained capers can be added if desired.
Other fresh herbs such as thyme, oregano, sage or chives can be added also. Recipe By: Sherry Moman
Drained capers can be added if desired.
Other fresh herbs such as thyme, oregano, sage or chives can be added also. Recipe By: Sherry Moman