CATFISH COURTBOUILLON
Provided by Julia Reed
Categories dinner, main course
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a heavy 5-quart saucepan or enameled Dutch oven until smoking. Add the flour and stir until blended. Cook, stirring constantly, until the mixture is smooth and straw colored, about 3 minutes. Stir in the onion, pepper, garlic and celery. Reduce heat to medium and stir in the butter. Continue cooking until the vegetables begin to soften, about 5 minutes, stirring constantly. Meanwhile, bring the fish stock or water to a boil.
- Stir in the tomatoes and their liquid, parsley, bay leaves, thyme and oregano, marjoram or basil to the flour mixture. Add the boiling fish stock, lemon juice and wine and stir gently. Simmer until thickened, 20 to 30 minutes. Add the fish, green onions and cayenne, stir gently and simmer just until the fish layers separate when prodded gently with a fork, about 2 minutes. Taste for seasoning. (It will need salt if water is used.) Serve over rice.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 27 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 8 grams, Sodium 1036 milligrams, Sugar 4 grams, TransFat 0 grams
LOUISIANA COURT-BOUILLON (OR CAJUN COURT BOUILLON)
Fish stews are common around the Gulf Coast, but a court-bouillon (pronounced coo-bee-on) is special. I recall my dad spending the better part of a Saturday brewing up a batch of this classy elixir. This is a variation of a Nola Cuisine recipe based on catfish.
Provided by Red_Apple_Guy
Categories Stew
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
- Cook veggies in butter until tender.
- Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
- Add bay leaves.
- Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock.
- Simmer 20 minutes.
- Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
- Adjust seasonings to taste.
- Serve with rice in bowl.
Nutrition Facts : Calories 124.4, Fat 3, SaturatedFat 1.6, Cholesterol 6.7, Sodium 243.8, Carbohydrate 20.7, Fiber 0.9, Sugar 0.9, Protein 3.4
CATFISH COURTBOUILLON
Pronounced "Coo-be-yon", this recipe is a spicey cajun fish stew which is served over rice. While I am sure it would be equally good with any other firm white fish, catfish is normally used.
Provided by Susie in Texas
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In cast iron skillet, stir together the oil and flour until smooth.
- This is called roux.
- Cook roux over medium heat; stirring constantly until mixture turns a dark brown.
- Be careful, because unstirred roux will burn easily.
- When roux is ready, remove from heat and set aside.
- Using a large pot or dutch oven, combine chicken broth and tomatoes over medium high heat.
- Slowly add the cooked roux, stirring constantly until combined and thickened.
- Add onions, green pepper, celery, garlic, bay leaves and thyme.
- Bring to boil then reduce heat and simmer, covered, for about 30 minutes.
- Cut fish into bite size pieces and sprinkle with Creole seasoning.
- Add fish pieces to courtbouillon; they should be immersed in the liquid.
- Cover and slow simmer about 15 minutes or until fish is done and flakes easily.
- Serve Catfish Courtbouillon over rice in a bowl.
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CATFISH COURTBOUILLON RECIPE - CAJUN CATFISH COURTBUILLON
From honest-food.net
4.7/5 (17)Category Main CourseCuisine CajunCalories 746 per serving
- Make the sauce. Heat the butter in a large frying pan over medium high heat and saute the onion, celery, red pepper and serrano until soft, about 5 minutes.
- Add the garlic, tomato, thyme and Cajun seasoning and let this cook another minute or two, then pour in the white wine and bring to a boil. Let this boil down by half, then add the stock and simmer this uncovered for 10 minutes. Turn off the heat, cover the pan and set aside.
- In another frying pan, heat the bacon fat. Mix the flour and cornmeal. Salt the catfish fillets, then dust them in the flour mixture. Fry the fish over medium-high heat until nicely browned, about 3 to 5 minutes per side.
- Drain any extra fat, leaving only about a tablespoon. Add the sauce to the pan with the fish, add the chopped herbs and lemon juice to taste. Swirl it all in the pan to mix. To serve, carefully lift a fish fillet with a long spatula, or two spatulas, and set on individual plates. Spoon over some sauce and serve with steamed rice.
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- In a medium heavy gauge stockpot, boil the 3-4 lbs of catfish filets in one gallon of water to make fish stock. Approximately 10 minutes. Authors Note: After trial and error I recommend keeping the filets as whole as possible - when you re-add them to the dish they will break apart but it will be in decent chunks. Do not break them up or you will end up with shreds. If you have catfish heads you can use them as they season (flavor) the water even more.
- In a separate pot, make the roux using 1/2 cup flour and 1/2 cup oil. Add all other ingredients to fish stock. Boil all of the ingredients and the roux for one hour instead of the recommended 25 minutes - I find that the roux needs longer to boil than just 25 minutes.
- Add the bay leaf; then add the catfish and simmer for 30 minutes. To prevent scorching, shake the pot from side to side; do not stir. Stirring has a tendency to break up the fish.
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