SHRIMP COURTBOUILLON WITH RICE
Categories Soup/Stew Fish Onion Rice Shellfish Tomato Appetizer Sauté Christmas Shrimp Fall Winter Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 first-course servings
Number Of Ingredients 13
Steps:
- Drain tomatoes, reserving juice, and finely chop. Bring stock and shrimp shells to a boil in a 3-quart saucepan, then simmer, partially covered, 15 minutes. Pour stock through a sieve into a bowl, discarding shells. (Stock will appear cloudy.) Devein shrimp, then halve lengthwise and toss with 1/2 teaspoon salt in a bowl. Chill shrimp, covered, until ready to use.
- Melt butter in a 6- to 7-quart heavy pot over moderately low heat, then add flour and cook roux, stirring constantly, until the color of peanut butter, 10 to 15 minutes. Add onion, bell pepper, and garlic and cook, stirring occasionally, until bell pepper is softened, 3 to 5 minutes. Stir in tomatoes with juice, stock, 1 cup water, 1 1/2 teaspoons salt, and cayenne and bring to a boil, stirring frequently. Reduce heat and simmer court bouillon, partially covered, 30 minutes.
- While courtbouillon simmers, bring remaining 1 1/4 cups water to a boil in a 1- to 1 1/2-quart heavy saucepan. Add rice and remaining 1/4 teaspoon salt and return to a boil. Cover pan, then reduce heat to low and cook until water is absorbed and rice is tender, about 15 minutes. Let stand, covered, 5 minutes, then fluff with a fork.
- Add shrimp to courtbouillon and simmer, uncovered, stirring occasionally, until shrimp are just cooked through, about 2 minutes. Stir in scallion greens.
- Divide rice among soup plates, then ladle in courtbouillon with shrimp.
GE COURT BOUILLON
Provided by Alton Brown
Time 28m
Yield Yield: 2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain or use chunky the first time, then strain through a fine mesh and either refrigerate for up to 3 days or freeze for up to 2 months. Either way, be sure to bring to a boil before reusing.
HALIBUT IN SPICED COURT BOUILLON
Steps:
- In a 4- to 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, spices and salt and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 2 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.
POACHING LIQUID FOR LOBSTER (COURT BOUILLON)
Provided by Anne Burrell
Categories main-dish
Time 40m
Yield 1 gallon poaching liquid
Number Of Ingredients 9
Steps:
- Bring about 3 quarts of water to a boil. Add the wine, coriander, salt, red pepper, thyme, bay leaves, garlic and lemon to the boiling water, and then reduce the heat and simmer, 10 to 15 minutes.
- Place the lobster in the pot and simmer, 5 minutes. Turn off the heat and let the lobster sit in the hot water 10 minutes.
- Plunge the lobster into a salted ice bath. When completely cool, remove from the ice and serve.
COURT BOUILLON
Steps:
- Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months.
SPICY LANGOUSTINE BROTH (BOUILLON DE LANGOUSTINE EPICE)
Provided by Food Network
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a heavy-duty roasting pan or in a large, deep skillet, heat the oil over moderate heat until hot but not smoking. Add the shells and sear until they turn bright pink, 2 to 3 minutes. Add the orange quarters, fennel seeds, star anise, 4 quarts cold water, the tomatoes, bay leaves, garlic, chile peppers, sea salt, and tomato paste. Bring to a boil, uncovered, and boil vigorously for 30 minutes. To extract the maximum flavor from the shells, use a wooden mallet to crush and break them up while the soup is cooking. Line a large colander with a double layer of dampened cheesecloth, and place the colander over a large bowl. Ladle the broth into the colander, discarding the solids. Taste for seasoning. Serve warm in small cups as an appetizer, or in warmed shallow soup bowls as a first course.
COURT BOUILLON FOR POACHING FISH
Steps:
- For the bouillon: Place all ingredients in medium saucepan and bring to a boil. Lower heat and simmer uncovered for 20 to 30 minutes. Strain and reserve. Can be refrigerated 3 days or frozen for months.
- For the fish: Run fingers over fish fillets to feel for tiny bones; if there are any, remove with needlenose pliers or tweezers. Lightly oil or butter the bottom of a deep skillet big enough to fit fish fillets in a single layer and place fish thus in skillet. Bring court bouillon to a simmer. Gently pour court bouillon over the fish, covering completely. Turn heat on very low so that liquid steams but does not quite simmer for 2 minutes. Turn off heat and let fish sit in liquid an additional 5 minutes per inch of thickness. Start checking fish for doneness: a thin knife inserted in thickest part of fillet should meet with just slight resistance. Fish should still be slightly translucent in center. Remove fish from skillet with slotted spatula, blot the bottom lightly with a paper towel, and serve.
- For the almonds: Heat large nonstick skillet over medium flame. Add almonds and cook for 2 minutes, tossing frequently, until light brown and smelling toasty. Reduce heat to low. Drizzle oil over nuts and toss well. Sprinkle soy and lime juice over and toss well. Sprinkle cayenne, black pepper, garlic and scallion white/light greens over and toss very well. Continue to cook, stirring and tossing frequently, for 5 minutes or until nuts are dry and scallion and garlic are soft. Add scallion greens, toss again, and serve over poached bass or snapper with a wedge of lime.
- For the emulsion: Wash watercress and remove the thickest stems. Bring medium pot of water to a boil and add 1 tablespoon salt. Have a medium bowl of ice water at hand for refreshing. When water returns to the boil, plunge watercress in and cook for 30 seconds. Drain watercress and quickly drop in ice water. When thoroughly chilled, drain watercress again and lightly squeeze out water. Chop blanched watercress roughly on cutting board. Place in blender and puree, adding a little water if necessary to get the mixture going. With blender running, gradually pour in oil until emulsion is formed. Add rest of salt and pepper, puree again and taste, adjusting seasoning if needed. Serve over poached salmon.
REDFISH COURTBOUILLON
This is a classic Cajun dish - a rich and spicy fish stew that's served over rice. Courtbouillon is pronounced "coo-bee-on" here in south Louisiana.
Provided by Melissa Spangler
Categories Stew
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cut the fillet in 2" cross sections and set aside.
- Melt butter in dutch oven, then add flour and stir until brown.
- Add vegetables and saute until soft.
- Add tomato sauce and cook for 15 minutes.
- Add parsley, bay leaves, thyme and gradually stir in hot water.
- Cover and cook for 30 minutes.
- Drop fish in and cook another 30 minutes.
- Serve over hot rice.
Nutrition Facts : Calories 498.8, Fat 22.7, SaturatedFat 7.5, Cholesterol 232.9, Sodium 1154.8, Carbohydrate 9.6, Fiber 1.7, Sugar 3.7, Protein 61.4
LOUISIANA COURT-BOUILLON (OR CAJUN COURT BOUILLON)
Fish stews are common around the Gulf Coast, but a court-bouillon (pronounced coo-bee-on) is special. I recall my dad spending the better part of a Saturday brewing up a batch of this classy elixir. This is a variation of a Nola Cuisine recipe based on catfish.
Provided by Red_Apple_Guy
Categories Stew
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
- Cook veggies in butter until tender.
- Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
- Add bay leaves.
- Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock.
- Simmer 20 minutes.
- Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
- Adjust seasonings to taste.
- Serve with rice in bowl.
Nutrition Facts : Calories 124.4, Fat 3, SaturatedFat 1.6, Cholesterol 6.7, Sodium 243.8, Carbohydrate 20.7, Fiber 0.9, Sugar 0.9, Protein 3.4
COURT-BOUILLON
Provided by Eric Ripert
Categories Garlic Herb Poach Quick & Easy Seafood
Yield Makes about 4 cups
Number Of Ingredients 10
Steps:
- Place all the ingredients except the salt in a pot and bring to a boil. Lower the heat and simmer for to minutes. Strain and season to taste with salt.
COURT-BOUILLON
Steps:
- Place fish bones, onion, peppercorns and thyme in the water and boil for half an hour. Drain.
- Wrap salmon in cheesecloth. In a pan large enough to hold the salmon, bring court bouillon almost to a boil. Place the salmon in and cook, at just below the boil, for 10 minutes for each inch of the salmon's thickness.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 3 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 1 gram, Sodium 184 milligrams, Sugar 1 gram
CHEF JOHN'S SHRIMP COCKTAIL
Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
- Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
- Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 18.9 g, Cholesterol 345 mg, Fat 4.3 g, Fiber 1.7 g, Protein 47.7 g, SaturatedFat 0.8 g, Sodium 1414.9 mg, Sugar 10.4 g
COURT-BOUILLON
Court-boullion is a traditional poaching broth for fish. Use this to make our Boiled Lobster Tails.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 6 quarts
Number Of Ingredients 10
Steps:
- Fill a large stockpot with 7 quarts of water. Make a bouquet garni: Place the herbs, spices, and bay leaves on a square of cheesecloth; tie into a bundle with kitchen twine. Add to pot. Stir in wine, leek, carrots, lemon, and salt.
- Cover, and bring mixture to a simmer over medium-low heat. Uncover; gently simmer 30 minutes. Pour through a fine sieve into a large bowl; discard solids. Let cool completely.
THE COURT-BOUILLON
Provided by Craig Claiborne
Categories dinner, easy, soups and stews, appetizer
Time 40m
Yield About 16 cups
Number Of Ingredients 14
Steps:
- Peel carrots and cut into chunks. Put in saucepan.
- Trim off ends of leek and cut it into 1-inch lengths. Cut celery into 1-inch lengths. Add leeks and celery and onion to pot.
- Tie parsley tails, thyme and bay leaf into a bundle and add this. Add anise seeds, garlic, lemon peel, salt, peppercorns, wine and water. Bring to boil. Let simmer 20 minutes.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2094 milligrams, Sugar 4 grams
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CREOLE COURT-BOUILLON (FISH IN A SPICY AND FLAVORFUL SAUCE)
From caribbeangreenliving.com
Cuisine CaribbeanTotal Time 1 hr 40 minsCategory Recipe IndexCalories 145 per serving
- Clean the fish with lemon, lime or vinegar. Cut in half or smaller pieces. Rinse and pat dry, squeezing slightly to remove excess water and set aside in a bowl. In a small bowl, mix ingredients for marinade. Stir in marinade with fish, cover and let marinate for at least 1 hour.
- In a large pan, on medium high heat, heat oil and sauté onion, tomatoes and bouquet garni. Let mixture cook until it turns a reddish golden color. Add the last crushed garlic and stir. Add 1 cup water and bring to a boil. Add fish and marinade to water mixture and let cook on low heat for about 15 to 20 minutes depending on the size of the fish.
- Before the last 5 minutes of cooking and if you find the sauce a bit blend, create a mixture with an additional crushed garlic, salt, pepper, little oil and lemon juice and add to the court-bouillon. Stir well and continue to cook until fish it thoroughly cooked. Add hot Caribbean hot sauce or hot pepper or Pikliz if preferred.
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