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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Catfish Courtbouillon Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1/4 onion chopped
1/4 bell pepper chopped
1/4 stalk of celery chopped
1/2 Tablespoon Roux
1 quart water
2 (8oz) cans of tomato sauce
1 (6oz) can of tomato paste
1/2 (10oz) can of tomatoes with green chilies
Creole seasoning to taste
4 pounds of catfish fillets or other white-fleshed fish
Directions:
Directions:
Combine all ingredients except fish in a pot or dutch oven over medium heat, season to taste, bring to a boil and cook one hour. Add catfish to sauce and cook about 45 minutes, or until fish flakes easily with a fork.

Note: never stir Catfish Courtbouillon. In order to keep the mixture from
sticking, shake the pot.

 

 

 

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