Creole Court Bouillon recipes

Ingredients

• 1 – 1.5 pounds whole fish
• 1 lemon/lime or vinegar
• 1 garlic clove, crushed
• 2 bay leaves
• ¼ cup freshly squeezed lemon or lime juice
• 2 – 3 whole cloves
• freshly ground pepper
• salt
• ½ of a whole hot pepper, seeded and membrane removed or 1 teaspoon Pikliz
• 2-3 tablespoon water
• 3 tablespoons oil
• 1 large onion
• 2 tomatoes (juicy tomatoes), peeled and slice small
• 1 bouquet garni (thyme, chives, parsley)
• 1 cup water
• 2 garlic cloves, crushed
• ¼ cup freshly squeezed lemon or lime juice

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