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Flounder Court Bouillon

Flounder Court Bouillon

Oxmoor House JANUARY 1984

  • Yield: 6 servings


  • 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
  • Mushroom Sauce
  • 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.


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Flounder Court Bouillon Recipe