I have said it before and I am sure that I will say it again…I am blessed with amazing friends.  I mean it.  I have also talked before about our Potluck group.  We like to pick a theme and really go for it.  My favorite last year was the Avocado Iron Chef challenge.  I will post the pictures one day.  One of the couples has a soup party once a year at their home and they serve the best Court Bouillon. They were kind enough to share the inspiration recipe with me last weekend. My husband filled our freezer with King Mackerel filets after he and some friends took a fishing charter out last month. So we decided to invite some of our potluck buddies over for Court Bouillon night. The recipe is based off of Emeril Lagasse’s Red Mullet Court Bouillon. Obviously, we used King Mackerel for starters and I made other subtle changes, but it is mainly the same. First up-Make an olive oil roux. This was different for me since I have always used butter and flour to make my roux. This alternative was delicious and I am thankful to add this to my cooking tricks.
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Constantly stir the roux for 15 minutes until you achieve this beautiful dark roux.
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Of course I had quadrupled the recipe for my dinner crowd, so chopping the veggies took me about an hour. Sadly this picture doesn’t include the 4 onions added to the mix, but you get the picture.
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At this point you mix together the veggies and the roux and cook for about 15 minutes over medium high until the veggies are soft.
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Once you have reached the desired veggie consistency, you add all of the crushed tomatoes, garlic and bay leaves.
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You will let this simmer for an hour. At the end of the hour you will pour in your chicken broth and wine. I chose a Sauvignon Blanc for the job. One of my favorite chefs told me a long time ago never to cook with bad wine, too. It doesn’t have to be expensive, but you need to like it. Simmer for an additional 15 minutes and then cool. I made this the night before without adding the fish. This allowed me to relax a little for Friday night’s dinner. I had people coming over at 6:30 and I didn’t get home from work until 5:45. I like the pressure. I usually have more fun if I don’t have too much time to fuss over the details. As soon as I walked in my house I chopped up a couple of pounds of Mackerel into 2 inch cubes and rolled it around in Emeril’s essence-a blend of pepper, cayenne and thyme. I added the thawed fish to the soup base and warmed it all together for 30 minutes. By the time my friends arrived the candles were lit, the music was on and the soup was ready. I highly recommend it! You can download Emeril’s recipe at http://www.foodnetwork.com/recipes/emeril-lagasse/red-mullet-court-bouillon-recipe/index.html
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