Court Bouillon

Recipe Ingredients

		Stock
2 cups	474ml	Dry vermouth
3		Bay leaves - crushed
2 cups	474ml	Cooking water
12		Peppercorns
1		Onion - thinly sliced
		Bones and head from 5 pounds fresh fish
		*
1/2 cup	118ml	Peanut oil
16 oz	454g	Tomato sauce
1 cup	62g / 2.2oz	Flour
4 cups	948ml	Fish stock - strained
3		Yellow onions - chopped
1/4 cup	59ml	Worcestershire sauce
4		Celery - chopped
1/4 teaspoon	1.3ml	Red pepper
1		Green onions - chop, reserve tops
16 oz	454g	Mushrooms - canned, drained
1		Garlic
5 lbs	2270g / 80oz	Red snapper - filleted and skinned
1/4 cup	59ml	Italian parsley - cut

Recipe Instructions

Combine first 6 ingredients in a large pot. Simmer until onion is completely soft over very low heat, about 20 minutes. Skim as necessary. Do not reduce. Strain stock, reserve all meat from bones and heads.

Make a dark brown roux with oil and flour. Let it get glossy. Add chopped vegetables; stir and cook. Add tomato sauce and cook until brown. add hot stock beginning with 1 pint until incorporated in roux. Add all seasonings. Simmer very gently for 2 hours. Add fish, cut parsley and onion tops. Simmer 10 minutes or until fish are tender. serve in bowl over a slice of toasted, buttered French toast or use a scoop of rice in the bottom of the bowl.

Source:
Lynda Perry

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