RCI-SF.001.0412.001

Creole "Court-Bouillon"

Name: Creole "Court-Bouillon"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Martiniquais
Ingredients: 21 unit .6 oz to 28.8 oz of fish; 1 unit onion (sliced); 2 unit tomatoes (peeled); 3 teaspoons of oil; 1 unit thyme; ¼ unit litre of water

Creole "Court-Bouillon" from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

.6 oz to 28.8 oz of fish
21 unit
onion
sliced
1 unit
tomatoes
peeled
2 unit
of oil
3 teaspoons
thyme
1 unit
litre of water
¼ unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Creole "Court-Bouillon"

Ingredients

Method

What Makes This Variant Distinct