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Catfish Court Bouillon
Cook fish prior to
preparing court bouillon, fish may be prepared 2 ways:
1. Broiled with butter,
lemon juice, and paprika.
2. Boiled - boil for
20-30 minutes.
Ingredients:
3 pounds broiled or boiled fish
1 cup each finely chopped bell pepper, onion, and celery
6 cups tomato sauce
1 gallon water
2 tablespoons finely chopped parsley
1/2 cup green onion tops
1 tablespoon Worcestershire sauce
2 teaspoons salt
2 1/2 teaspoons red pepper (you may want to half the red pepper)
2 1/2 teaspoons black pepper
2 teaspoons garlic salt
3 teaspoons paprika
Make a
roux the color of peanut butter. Add ingredients, allow to simmer 25
minutes. Add cooked fish and place lid on pot and simmer another 30
minutes. Stir occasionally to keep from sticking and replace lid.
When finished cooking, cut off fire, add 2 bay leaves per gallon and
allow to cool 15 minutes. Reheat if necessary. Serve over rice. Half
recipe except for very large crowds. You may want to try chicken or
turkey instead of fish. Freezes well.
Catfish
Court Bouillon (Coo-Bee-Yon) is actually Cajun but since we lived so
close to Louisiana a lot of my recipes have a Cajun flavor.
I got the Catfish recipe from a restaurant in Lake Charles, LA
called Pawpaw's. They would give you a complimentary cup of Catfish
court bouillon and one night when we were there eating they passed
out the recipe.
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