Flounder Court Bouillon



6 servings

Recipe from

Oxmoor House


1 (1 3/4-pound) dressed flounder
1 cup chopped onion
1/2 cup chopped green onion
1/2 cup chopped fresh parsley
1/4 cup chopped green pepper
1 clove garlic, minced
2 tablespoons butter or margarine
1 cup tomato juice
1/2 cup tomato puree
1 lemon, sliced
1/4 cup Chablis or other dry white wine
Hot cooked rice


Drop flounder into boiling salted water; cook over high heat 8 minutes or until fish flakes easily when tested with a fork. Remove fish from water, and cool. Gently flake fish from bones, and set aside, discarding bones.

Sauté onion, parsley, green pepper, and garlic in butter in a large skillet; add tomato juice, tomato puree, and cooked fish, stirring well. Simmer, uncovered, 30 minutes. Stir in Mushroom Sauce, lemon slices, and wine; simmer, uncovered, an additional 10 minutes. Remove from heat, and serve immediately over hot cooked rice.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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