Monday, March 28, 2005Catfish CourtBouillon Recipe
Catfish CourtBouillon Recipe
4 to 6 lb. Catfish (or any firm fish)
2/3 cup chopped onion
3 cloves garlic, chopped
2 TBSP. celery, chopped
2 TBSP. bell pepper, chopped
2 TBSP. oil
1 (8oz.) can of tomato sauce
1 1/2 cups water
salt & pepper to taste
Saute' vegetables in oil on low fire until
light brown. Add tomato sauce and water
and bring to a boil. Lower to medium heat
and cook for 15 minutes. Add cut up fish;
bring to boil again, then lower fire and
simmer for 20-25 minutes. Do not overcook.
Serve over rice. (Two TBSP. roux may be
added if more thickness is desired. Shrimp
may be subsituted for fish).
Submitted by Rose Mouton for the
"Cherished Recipes" cookbook published by
St. Joseph's Church in Parks, La.
This recipe was posted for Donna and Robert, thanks!
This definiton was also posted for them, thanks:
A tomato based Creole fish soup usually made with catfish or redfish. Many years ago the fish heads were used to make this soup, as not to waste any of the fish. Some Cajun cooks added a small amount of roux to this dish.