ray fish stew (court bouillon) cooked on open fire barbecue, creole cuisine

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Court-bouillon is a flavored liquid for poaching or quick-cooking foods. For fish, it is generally a mixture of water, acid (white wine or lemon), salt, bouquet garni, and black pepper. Court-bouillon is 'short' (French court) in the sense that it is not rich. Since delicate foods do not cook for very long, it is prepared before the foods are added.

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Size: 5100px × 3414px
Location: Guadeloupe, French West Indies, FWI, Antilles, Caribbean
Photo credit: © Susanne Kischnick / Alamy / Afripics
License: Royalty Free
Model Released: No

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