Home : Chef Paul's Recipes

Court Bouillon

Makes about 6-1/2 cups

This sauce is most often used to bake seafood in (choose your favorite fish...in this case, you may use catfish) and can be made several hours ahead.
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Seafood Magic®
2 whole bay leaves
4 tablespoons unsalted butter
1 cup peeled and chopped tomatoes
1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell peppers
1-1/2 teaspoons minced garlic
3 cups seafood stock (preferred) or water
1-3/4 cups tomato sauce
1 tablespoon plus 1 teaspoon sugar
7 tablespoons vegetable oil
Salt to taste (optional)
3/4 cup all-purpose flour
how to prepare