A Court-Bouillon is similar to a Blaff. A Court-Bouillon is a stock containing tomatoes and spices in which fish is cooked. A Blaff is a style of cooking fish or shellfish in water and spices. Although both are similar, the style of cooking is different. A Creole Court-Bouillon is usually prepared with fresh herbs and spices, the Caribbean way. The fish is marinated with lemon juice and spices for a few hours and then cooked in a tomato and spicy sauce, hence court-bouillon.
In the Caribbean, a Creole Court-Bouillon is prepared to cook red snapper or yellowtail snapper, a favorite of the islanders. My Creole Court-Bouillon recipe serves 4 and prepared with red snapper. About a pound of fish is needed. The fish (singular or plural) should be cut in half or smaller pieces if preferred.
The main ingredient when cooking fish is a lemon. Naturally fish does not require a lot of spices, and it is always better to use fresh herbs and fresh spices. If you can also able to buy fresh fish, it would be a delightful dish to serve your family. You will always want to buy fresh fish after trying out this recipe.
May I share a little secret with you! It is ok to cheat from time to time, and many of us do it. If you want your Creole Court-Bouillon tasting a little special, add some good Caribbean hot sauce, not the kind that has a lot of vinegar but one that is very tasty and spicy at the same time. Just be careful of the hot peppery taste.
My Creole Court-Bouillon can be served with rice, potatoes or any other type of root vegetables. And don’t forget to add some green leafy vegetables as well to complete this healthy meal.