Try this Creole Courtbouillon with Rice recipe, or contribute your own.
Suggest a better description1. Cut fish into 5 cm cubes. 2. Heat oil, then stir in flour. Stir over medium heat until the flour-oil mixture starts to turn brown. (This is a roux and gives a characteristic taste. Dont let the flour get too brown). 3. Add the bouillon, onion, green pepper, celery, and garlic and stir until vegetables are nearly tender but not brown. 4. Stir in tomatoes (cut them up as you add them into approximately. 2 1/2 cm squares or so, add all the juice too), parsley, water, salt, peppers, bay leaves. Cover and simmer 30 minutes. 5. Add fish; cook 15 minutes longer or until the fish starts to flake easily. 6. Ladle into bowls and top with 1/2 cup rice. Difficulty : easy. Precision : measure ingredients. Posted to bbq-digest by Lloyd
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2512g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 757 | ||
Calories from Fat: 350 (46%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 38.9g | 52 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 22.8g | ||
Polyunsanturated Fat 11.2g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 1206mg | 42 % | |
Potassium 2869mg | 76 % | |
Total Carbohydrate 98g | 29 % | |
Dietary Fiber 22.3g | 89 % | |
Sugars, other 75.7g | ||
Protein 17.3g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 757
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.