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Creole "Court-Bouillon"

A Creole fish dish simmered in lime, hot pepper, onion, tomato, thyme, and water, served with lemon juice.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Creole "Court-Bouillon"

Time10 to 20 minutes

Ingredients

Directions

Prepare

  1. Marinate the fish for one hour.

Make the broth

  1. Heat oil and cook the sliced onion and peeled tomatoes until browned.

  2. Add a bowl of water and a garlic clove, bring to a boil.

  3. Dip the fish into the boiling mixture.

  4. Simmer for 10 to 20 minutes, depending on the thickness of the fish.

Serve

  1. Serve hot with the cooking juice accompanied by lemon juice and hot pepper if desired.

Nutrition, whole recipe (rough)

425Calories
23 gProtein
27 gFat
23 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Salmon100g cooked208
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Tomato1 medium (123g)22
Limejuice of 1 lime (44ml)11
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4
Salt1 tsp (6g)0
Waternot in our table0

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. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Lime + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together305 recipes

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

  3. Pepper + limetop 2% of all pairs
    Smell alikestrong
    Cooked together3,491 recipes

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

  4. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Fish
Forms the main body of the dish, cooking gently in the broth until it turns opaque and flaky.
Onion
Browns in the oil to add sweetness and savory depth to the broth.
Tomatoes
Add acidity and body, softening into the broth as it cooks.
Limes
Add bright acidity to the finished dish when served with the cooking juice.

The step that matters

Simmer the fish gently. Fish is delicate, and a hard boil breaks it apart and toughens the flesh. Gentle simmering cooks it through evenly while keeping it intact, and thicker pieces need the longer end of the range.

Swap the clove

How well each one fits the dish's main ingredients (pepper, garlic, lime, fish, onion, tomato, thyme):

  1. Cuminfits better
  2. Corianderfits better
  3. Parsleyfits better
  4. Clovethe original

Fit is the average pairing score against pepper, garlic, lime, fish, onion, tomato, thyme. 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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