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Results 11 - 20 of 27 for court bouillon
Combine 1 tablespoon tomato liquid ... tomatoes and liquid, bouillon and next 5 ingredients; cover ... minutes. Discard bay leaf. Yield: 6 cups.
Brown onions, bell peppers, celery, then add tomatoes, and water. Let simmer 3 to 4 hours. Add additional water if more liquid is needed. ...
Combine all the sauce ingredients, cover and refrigerate for 1-2 hours. To Assemble: Fillet the fish and cut in serving pieces. Arrange ...
Combine all ingredients in a fish poacher. Bring to a boil and simmer for 15 minutes. Serve hot or cold. Garnish with lemon, parsley. ...
Place the fish in the roasting pan skin side down. Pour the liquid over the fish, season with salt and pepper, scatter the onions, lemon ...
1. In medium saucepan combine ... wine, 1/2 cup court bouillon and parsley; add scallops; mix ... golden brown and hot, 2-3 minutes. Serves 6.
1. Cut fish fillets into ... off cooking liquor (court bouillon) into a little sauce ... heat and cook, stirring occasionally for several minutes.
18. SALMON SALAD
Add fresh salmon to the court bouillon and bring to boil. Reduce ... ingredients in a saucepan and bring to boil. Reduce heat and simmer for 30 minutes.
19. BOUILLABAISSE
Melt butter in stewpot over ... enough water or court bouillon to cover and bring to ... I usually use scallops, jumbo shrimp, halibut and cod.
Preheat oven to 400 degrees. ... to make a court bouillon. Add scallops and poach ... with paprika. Serve over spaghetti, if desired. Serves 6.
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