Court-Bouillon à la Creole

Ingredients Edit

• 1 lb fish
• lemon juice (or lime juice)
• flour
• 2 tbsp butter
• 2 tbsp oil
• 2 whole cloves
• 2 chopped onions
• 1 garlic clove, crushed
• 1 sliced carrot (optional)
• juice of 1 lime
• hot pepper, to taste
• pepper
• bay leaf
• parsley
• thyme

Directions 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.