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Haitian " Court Bouillon"

A Haitian fish stew made with fish fillets, lemon, onions, tomato paste, flour, and butter.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Haitian " Court Bouillon"

Ingredients

Directions

Prepare the fish

  1. Rub fish with lemon.

  2. Make diagonal cuts in thick pieces.

  3. Rub fish with salt, pepper, chilies, and chopped parsley.

  4. Add sliced onion and a few tablespoons of oil.

  5. Allow to marinate for an hour or more, turning the fish so it is thoroughly marinated.

Cook the bouillon

  1. In a pan, add enough water to come halfway up the fish.

  2. Add 1 tablespoon tomato paste and 1 tablespoon flour to the water.

  3. Add the fish and its marination to the pan, pouring the water over them.

  4. Season to taste.

  5. Bring the mixture to a boil over low heat.

  6. Keep just under boiling.

  7. Turn the fish and continue cooking until it flakes.

  8. Do not overcook.

Finish and serve

  1. Just before serving, add fresh butter.

  2. Cook new potatoes separately.

  3. Add the cooked potatoes to the court bouillon to finish cooking.

  4. Add dumboys (if desired).

Nutrition, whole recipe (rough)

1130Calories
40 gProtein
40 gFat
152 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Salmon100g cooked208
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Tomato1 medium (123g)22
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fish fillet
Forms the main body of the dish and flakes into tender pieces as it cooks.
Tomato paste
Adds color and a savory, slightly acidic depth to the cooking liquid.
Flour
Lightly thickens the cooking liquid so it clings to the fish and potatoes.
Fresh butter
Adds richness and a silky mouthfeel to the finished broth.
Potatoes
Absorb the seasoned broth and add starchy body to the dish.

The step that matters

Keep the liquid just under boiling. A gentle simmer lets the fish cook evenly and flake while staying moist. A rolling boil toughens the proteins and breaks the fish apart, so the bouillon turns cloudy and dry.

Swap the onion

How well each one fits the dish's main ingredients (fish, lemon, pepper, parsley, tomato, flour, butter):

  1. Shallotfits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against fish, lemon, pepper, parsley, tomato, flour, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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