Skip to content

Fish, Africa and overseas

Creole fish court bouillon with rice

Fish court bouillon is a Creole dish of cod simmered in a spiced tomato sauce with lime and chili, served with rice. It feeds 4 people, takes 45 minutes, stays easy to make, and costs about €3.40 per person. The key is cooking the onion and tomato base thoroughly before the fish goes in.

Tonight we're simmering a Creole style fish court bouillon, in a lime scented tomato sauce, with rice.

Creole fish court bouillon with rice
Total time
45 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Court bouillon pairs tender flaky cod with a bright tomato sauce seasoned with thyme, garlic, and a whole chili that perfumes the sauce without overwhelming it. Lime appears twice, first in the marinade, then as a finishing squeeze, and it keeps the tomato's acidity in check. At Mon Chou, this is the kind of dish that breaks up a routine of plain pan seared fish without adding extra work.

It's a weeknight dinner that comes together in one pan while the rice cooks alongside. Kids get the familiar comfort of rice and tomato sauce, while adults enjoy the whole chili, easy to fish out if someone prefers it milder. It's a good dish to share on an evening when you want a little warmth and brightness on the plate, without any fuss.

The ingredients

4 people

Fish counter

  • Cod fillets 700 g

Fruits and vegetables

  • Limes 2
  • Onions 2
  • Green bell pepper 1
  • Garlic 3 cloves
  • Thyme 3 sprigs
  • Chili pepper 1
  • Parsley 1 sprigs

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Drizzle the fish with the juice of one lime, season with salt and pepper, and let it marinate. 10 min

    This quick marinade firms up the flesh and keeps it from flaking apart.

  2. Cook the onions, sliced bell pepper, and garlic in the oil until tender. 8 min

    The vegetables need to be soft before you add the tomatoes.

  3. Add the tomatoes, thyme, and whole chili, and let it simmer down into a thick sauce. 15 min

    A pinch of sugar softens the acidity of canned tomatoes.

  4. Place the fillets in the sauce, cover, and let them cook gently. 8 min

    Spoon sauce over the fillets without flipping them, they'll break apart.

  5. Cook the rice in salted water and serve the court bouillon with chopped parsley and the remaining lime. 11 min

    A squeeze of lime right before serving brightens up the whole dish.

Our tips to get it right

  • Pick cod fillets that are firm and evenly thick, they'll cook at the same rate and hold together in the sauce.
  • Keep the chili whole instead of chopping it, the sauce picks up character without turning too hot, and you can pull it out before serving.
  • Make the tomato sauce a bit ahead if it helps your timing, it only gets better while it waits for the fish.

The variations

  • Swap the cod for haddock or monkfish, both firm fish that hold up well to gentle simmering.
  • For a vegetarian version, replace the fish with chunks of sweet potato or eggplant added along with the tomato sauce.
  • For kids, remove the chili before simmering and serve a milder sauce, with the rice on the side.

What to serve it with

  • Plain white rice
  • Extra lime wedges
  • Sparkling water with lime

Storage

The court bouillon keeps for 2 days in the fridge in a sealed container. It freezes well without the rice, for up to 2 months. Reheat gently in a pan or saucepan so the fillets stay whole.

Questions about this dish

Can you make the tomato sauce ahead of time?

Yes, you can make it the day before and keep it in the fridge. Warm it gently before adding the fish fillets for their final simmer.

What fish can replace cod in this recipe?

Haddock and monkfish both work well since they're firm fish that won't fall apart during gentle simmering. Avoid thin, delicate fillets that could break up in the sauce.

Should you remove the seeds from the chili?

The chili stays whole in the sauce to add flavor without too much heat, so there's no need to cut it open. You can lift it out before serving if you want a milder sauce.

Can this dish be frozen?

Yes, the sauce and fish freeze well for up to 2 months, but keep the rice separate since it doesn't freeze as nicely. Thaw in the fridge, then reheat gently.

How long does it take to make a Creole fish court bouillon with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Creole fish court bouillon with rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Creole fish court bouillon with rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

African and overseas cuisines

See all

Chili pepper recipes

See all