A spiced aromatic liquid or stock used mainly to poach fish and shellfish, court bouillon adds a flavour that would be lacking if the fish were cooked in plain water.
Recipes
Homemade Chorizo
Try and recreate authentic homemade chorizo that tastes much better than the shop-bought varieties, and does not contain any artificial preservatives. A sausage machine either manual or electric would be a great help. Credits: espositosausage.com eyeonspain.com BBC Food – Mark Sargeant
Straccetti con Arugula
The secret to great straccetti (literally, “little rags”) is using good olive oil, very thin slices of beef and just the right amount of salt and pepper.
Spanish Chorizo Sausage
Traditional Spanish chorizo is a very tasty sausage found all over Spain, each province having its own variation with most families having their own recipe. It can be fresh, which needs cooking, or cured, ready for eating.
School Sprinkles Traybake
This recipe for an old school sprinkles tray bake from ohlaliving.com will take you straight back to the school dining hall.
Vanilla Custard
Jamie Olivers indulgent vanilla custard, great with crumbles and sponge cakes.
Roasted Sardines with Pitta Bread and Salad
This recipe from Jamie Oliver reminds me of holidays in the Algarve where you can buy grilled sardines straight from the fishing boats that caught them on the keyside in Portimao.
Barbequed Mussels
This recipe from the spruce Eats for quick and easy barbequed mussels, even on a disposable one!
Devilled Mackerel with Mint and Tomato Salad
This devilled mackerel recipe from Rick Stein is simple, healthy and very tasty. These are grilled but can just as easily be be barbequed.
Barbequed Smoky Shellfish
Jamie Olivers seafood barbeque of smoked shellfish.