Court-Bouillon à la Creole

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Ingredients[edit]

Procedures[edit]

  1. Over low heat, gently brown vegetables with spices in butter and oil.
  2. Add slices of fish and just enough water to half cover the fish.
  3. Cover. Allow fish to poach gently 15 minutes. Turn over.
  4. Just before serving, add the juice of 1 lime or lemon.