Cajuns call it "Coo Be Yon" A court bouillon is a French poaching stock made from water and typical stock veggies - onion, carrots, celery - in which generally fish is cooked. But that's the French.
Down here in The Deep South, Courtbouillon {pronounced COO-bee-YON or COO-bee-ON} is a sort of roux-based, creole tomato sauce, stewed down and reduced, and most commonly used to poach redfish, though red snapper or catfish are fairly traditional also.
I came in the other evening, tired, had a lot of work to do once I got home, so I slugged along and got it done. Came dinner time, I'm wondering what to make, open the freezer there is some cod fillets, toss one in warm water to thaw, good enough,
Now, I'm thinking what am I going to do with this? Grill? Crush up some Cheetos and coat it? My tongue wanted something tomato-ey and the only thing I had was one little jar of Classico Pizza Sauce.
So I sauteed the cod in butter in a saucepan, then dumped in the pizza sauce, spiced it up with a big spoon of olive salad, and served it over angel hair spaghetti noodles. You know what? IT WAS DELICIOUS!!! Paired it up with some Luck's fried apples from the can also quite good, and a salad.
There you have it, poor man's coo-be-yon!