Creole Court-Bouillon

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READY IN: 1hr 45mins
Recipe by mollypaul

Heart-warming and rich, this soup comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Brown flour in oil, stirring constantly to prevent scorching, until golden; add onions and cook until translucent.
  2. Add tomatoes and garlic; simmer for 15 minutes.
  3. Add a little water and simmer 15 more minutes or until thickened.
  4. Add remaining water, fish, salt, parsley, Tabasco and Worcestershire sauce.
  5. Simmer 1 hour, stirring occasionally.

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