How To make Court Bouillon For Poaching Fish

Kitchen Secrets: How to Poach Fish at BOKA

Poaching fish is easy. Poaching a fish in a homemade court-bouillon is delicious. In this episode of Foodista's Kitchen Secrets follow Kerri Roach from BOKA restaurant and bar in downtown Seattle as she shows you demonstrates how to make a court-bouillon and then poach any fish in that flavorful liquid. Halibut, Tilapia, Shrimp, Clams, you name it!

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BOKA is a vibrant, communal blend of lounge, bar and restaurant. Sleek, contemporary design is infused with a menu of urban American food, handcrafted cocktails, and a wine list reflecting a heavy Northwest influence. Meal services include breakfast, lunch, cocktail hour, dinner, late night, weekend brunch and seasonal patio dining.

Be sure to check out BOKA for some great food and drinks! For more information visit:

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How to Poach Fish in Aromatic Court Bouillon

Learn how to poach fish for a light and easy meal.

Key Tips & Takeaways
+ If your fish has skin, score it to prevent it from curling up
+ Keep the poaching liquid at a low, gentle boil (do not overheat)
+ The fish will be done once it turns opaque and flakes easily

Poached Barramundi in Aromatic Court Bouillon
Get the recipe here:

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Check out our other helpful cooking how-to's:

How to Roast Fish Straight from the Freezer -

How to Grill Fish Like a Pro -

How to Perfectly Pan Sear Fish -

How to Shallow Fry Fish at Home -

How to Broil Fish in the Oven -

How to Properly Thaw Frozen Fish -

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Fill up on other great fish recipes and sustainable seafood knowledge at TheBetterFish.com

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Court Bouillon

Perfect for those Lenten Friday nights, this Redfish and Shrimp Court Bouillon aka Coubion is a savory mix of spice, roux, tomato and seafood that is hearty and flavorful.


Ingredients
• 2 redfish
• 2 lbs. shrimp
• 1 12 oz jar tomato paste
• 2 15 oz cans crushed tomatoes
• 1 can Rotel
• 2 quarts stock
• 1/4 cup roux
• 2 onions
• 2 bell pepper
• 4 stalks celery
• 8 cloves garlic
• 1 lemon
• 1 bunch green onions
• Creole seasoning
• Low and slow simmer
Stock
• Bones/ skin and heads from fish
• Shrimp peels and heads
• 6 quarts cold water
• 2 onions
• 1/2 head garlic
• Celery ends
• 2 bay leaves
• Green onions
• 2 carrots



Directions
1. Peel shrimp and clean fish, reserving all peels, heads and bones. Rough chop vegetables for stock and place in large stock pot with cold water. Simmer for 1 hour and strain through fine mesh or cheese cloth.
2. In a large saucepan, cook down onion, pepper and celery until soft. Add garlic and cook until soft.
3. Add in tomato paste and brown until sugars caramelize.
4. Add in remaining tomato products and roux. Cook for 10-15 minutes.
5. Season then add stock.
6. Cook for 2-3 hours until sauce is savory and desired consistency. Taste for seasoning.
7. Thinly slice half of a lemon and add to pot with sliced green onions.
8. Add in redfish and cook 10 minutes.
9. Add in shrimp and cook until done.
10. Serve over rice.

Foolproof technique you can use to cook any fish filet and make a sauce with zero experience

Learn to how to shallow poach fish filets and make a sauce using the cooking juices with this basic fish cooking method. This will work with any fish filets including salmon.
????‍???? MY COOKING COURSE FOR BEGINNERS:
????FRENCH CULINARY TERM GUIDE:

????????INGREDIENTS????????

Any fish filet 2 to 4 pieces of 200 grams each
1 shallot ( finely diced)
30 grams butter (cut in small cubes)
1 tablespoon chopped parsley
100 to 150 ml white vermouth ( depending on how much fish you cook)
50 to 100 ml cream.
salt and pepper.

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Quality French homeware:

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????️ join the FCA community on Patreon:

????️ Spread the word about the channel and the website

???? Visit my Amazon cookware page:

UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:

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The Mauviel pan I use plus good copper models:

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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:


Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
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Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):


GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:


CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

The Noob Gourmet: Cod Poached in Court Bouillon

Episode 2: I make poached cod. The top recipe in Google Search for poached cod explains if you put a few ingredients in boiling water and then drop fish into it, it will cook. I cooked fish in water. What happens next may (not) surprise you.

Recipe:

Music: Antony Raijekov - By the Coast (2004)

00:00 Intro
00:55 The Cook
05:13 Tasting
05:42 Conclusion

How to Poach Fish