Recipe Manuscript

Courtbouillon Of Fish

Name: Courtbouillon Of Fish
Prep time: PTPT15M
Cook time: PTPT35M
Yield: 4
Cuisine: American
Ingredients: 15 grams lard (or unsalted butter as a substitute); 15 grams plain flour; 1 clove garlic, minced; 1/2 medium onion, finely chopped; 30 grams cooked tomatoes, peeled and chopped; Sea salt, to taste; 1/2 teaspoon coarse ground black pepper; Pinch crushed red chili flakes (or cayenne pepper for red pepper); 2 dried bay leaves; 1/2 teaspoon saffron threads; 500 ml fish or chicken stock (bouillon); 120 ml dry white wine; 900 grams fresh white fish fillets (such as snapper, cod, trout); Additional 15 grams lard (or cooking oil) for frying fish

1903

From the treasured pages of Cooking in old Créole days. La cuisine créole à l'usage des petits ménages

Written by Célestine Eustis

Early Modern Kitchen (1900 - 1930)American Intermediate Dinner Lunch

Original Recipe • 1903

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Courtbouillon Of Fish

"Make a good brown with a spoonful of lard and a little flour. Add a piece of garlic and half an onion, cut fine—let them brown well. Add two tablespoonfuls of well cooked tomatoes, salt, black coarse pepper, red pepper, two laurel leaves, and a coffeespoonful of saffron. Add enough bouillon to cover your fish, and to make a good sauce. Add half a cupful of good white wine. Take two pounds of very fresh, fine fish, take out the bones, and cut it up in pieces from two to three inches long and wide, salt well, and fry it in a little lard. Add the fried fish to sauce."

Note on the Original Text

Recipes of this era were written for practiced home cooks, often omitting precise temperatures or times. Instructions rely on intuition, ingredient feel, and recognizable markers—such as 'brown well' instead of minutes. Measurements like 'coffeespoonful' or 'tablespoonful' are not standardized to our modern kitchen scales, so cooks had to translate them by eye and habit. Spelling reflects the conventions of the time (e.g., 'coffeespoonful' instead of 'teaspoon'), and ingredient names are general, with few specifics on fish variety or flour type, trusting the cook's judgment and what's available locally.

Modern Kitchen Interpretation

Recipe's Origin

Cooking in old Créole days. La cuisine créole à l'usage des petits ménages - Click to view recipe in book

Title

Cooking in old Créole days. La cuisine créole à l'usage des petits ménages (1903)

You can also click the book image above to peruse the original tome

Writer

Célestine Eustis

Era

1903

Publisher

R.H. Russell

Background

Take a delicious journey back in time with this charming bilingual collection of Creole and American recipes, crafted for cozy households. Célestine Eustis blends French flair with Southern soul, guiding both the novice and seasoned gourmand through the distinct flavors and delightful traditions of old Creole kitchens.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This courtbouillon recipe hails from 'La cuisine créole à l'usage des petits ménages', published in New York in 1903 by Célestine Eustis. The book captures the spirit of Creole cookery in New Orleans and Louisiana, a regional cuisine melding French, African, Spanish, and Caribbean influences. Court-bouillons were—and still are—everyday fare in Creole households, designed to bring together fresh, local fish and a lively yet homey sauce. The inclusion of lard, saffron, and both black and red pepper reflects the mélange of traditions found in historical Louisiana kitchens. The recipe offers a window into the resourcefulness and palate of Creole families at the turn of the 20th century.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

At the time, this dish would be prepared in heavy iron pots or deep sauté pans set over wood or coal-burning stoves. A wooden spoon for stirring the roux and sauce would be essential, as would a sharp kitchen knife for chopping vegetables and fish. Frying would likely take place in a smaller iron skillet. Fish would be cleaned and filleted by hand, no mechanical tools involved. Serving was typically done directly from the cooking pot, with rustic bowls and ladles helping to deliver the stew at the family table.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

35 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 tablespoon (0.53 ounces) lard (or unsalted butter as a substitute)
1 tablespoon (0.53 ounces) plain flour
1 clove garlic, minced
1/2 medium onion, finely chopped
2 tablespoons (1 ounce) cooked tomatoes, peeled and chopped
Sea salt, to taste
1/2 teaspoon coarse ground black pepper
Pinch crushed red chili flakes (or cayenne pepper for red pepper)
2 dried bay leaves
1/2 teaspoon saffron threads
2 cups (16 fluid ounces) fish or chicken stock (bouillon)
1/2 cup (4 fluid ounces) dry white wine
2 pounds (32 ounces) fresh white fish fillets (such as snapper, cod, trout)
Additional 1 tablespoon (0.53 ounces) lard (or cooking oil) for frying fish

Instructions

Begin by heating about 1 tablespoon (0.53 ounces) of lard or unsalted butter in a large sauté pan over medium heat.
Stir in 1 tablespoon (0.53 ounces) of plain flour to create a roux, cooking until it reaches a light brown color.
Add one small garlic clove, minced, and half a medium onion, finely chopped, sautéing until well browned and fragrant.
Next, stir in 2 tablespoons (1 ounce) of cooked, peeled, and chopped tomatoes, along with a generous pinch of sea salt, 1/2 teaspoon coarsely ground black pepper, a pinch of crushed red chili flakes, 2 dried bay leaves, and about 1/2 teaspoon (roughly one coffee spoon) of saffron threads.
Pour in enough fish or chicken stock (about 2 cups) to cover the fish when added, making sure there will be a sufficient amount of sauce.
Stir in 1/2 cup (4 fluid ounces) dry white wine and let simmer gently.
Meanwhile, prepare 2 pounds (32 ounces) of fresh white fish fillets (such as snapper, cod, or trout) by removing any bones and cutting into pieces approximately 2–2.75 inches in length and width.
Season the pieces liberally with salt.
Heat a little more lard (about 1 tablespoon/0.53 ounces) in a separate pan and quickly fry the fish pieces until lightly golden on all sides.
Gently transfer the fried fish into the simmering sauce and cook for several more minutes until tender and infused with flavor.
Serve hot with crusty bread or rice.

Estimated Calories

310 per serving

Cooking Estimates

It usually takes 15 minutes to prepare the vegetables, fish, and other ingredients. Cooking the sauce and fish together takes about 35 minutes. Each serving has about 310 calories because this recipe uses lean white fish, a bit of butter, wine, and a small amount of flour. This recipe makes about 4 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.