LOCATION: Recipes >> Soups >> Courtbouillon 02
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Courtbouillon 02
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Catfish Court Bouillon
1/2 c cooking oil
1/2 c all-purpose flour
1 c. chopped onion
1c. chopped celery
1 c. chopped green pepper
4 cloves garlic, minced
6 c. chicken broth, fish stock, or water
15 oz. can tomato sauce
10 oz. can Rotel tomatoes
2 bay leaves
3 lbs. catfish fillets
Creole seasoning
8 c. hot cooked rice
In large kettle or Dutch oven stir together oil and flour until
smooth. Cook over medium-high heat until mixture boils, stirring
constantly. Reduce heat to medium and stir constantly about 10
minutes or until mixture turns a medium brown. This is called a
Roux.
Albertson's) Add onions, celery, green pepper, and garlic. Cook
and stir until tender. Stir in chicken broth, fish stock or water.
Add tomato sauce, tomatoes and bay leaves. Bring to boil; reduce
heat. Cover and simmer for 30 minutes.
Meanwhile, cut fish into bite-sized pieces. Sprinkle lightly with
Creole seasoning. Add catfish to tomato mixture. Cover and simmer
for 25 minutes or until fish flakes easily. Season to taste with
Creole seasoning.Remove and discard bay leaves.
Mound 1 cup rice on each serving plate. Spoon catfish mixture over
rice. Makes 8 Servings
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