Paw Paw's Catfish Court Bouillon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lb. broiled or boiled fish fillets
1 cup each of finely chopped bell pepper, white onions, and celery
6 cups of tomato sauce (to taste)
1 gallon of water
2 TBSP finely chopped parsley
½ cup green onion tops
1 TBSP Worcestershire sauce
2 tsp. salt
2½ tsp. red pepper
2½ tsp. black pepper
2 tsp. garlic salt
3 tsp. paprika
4 - 6 bay leaves
cooked rice
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Directions: |
Directions:Cook fish prior to preparing court bouillon. Fish may be prepared two ways:
1.) Broiled with butter, lemon juice, and paprika. (This is the method I prefer.)
2.) Boiled for 20-30 minutes.
First make a roux (the cooking of flour and grease in equal portions, cooked in large pot). Start with enough grease to cover the bottom of large pot and add flour allowing the mass to thicken until it darkens to the color of peanut butter.
Add remaining ingredients, except fish.
Allow to simmer for 25 minutes.
Then add cooked fish, place lid on pot, and simmer for another 30 minutes, being sure to stir carefully from side to side in pot every once in a while to keep fish from burning or sticking to bottom of pot. Replace lid.
Once court bouillon has finished cooking, cut fire off and add 2 bay leaves per gallon of court bouillon.
Allow to cool 15 minutes. Serve over rice. |
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Personal
Notes: |
Personal
Notes: In the late 1980's or early 1990's, Ken and I stopped at Paw Paw's Seafood and Steak House in Lake Charles, Louisiana, to eat supper as we travelled to Oneonta, Alabama, to visit his relatives. After we ordered our meal, our waitress told us they were trying a new recipe and offered to bring us a complimentary cup of this court bouillon. As we left the restaurant, they gave us this recipe. I didn't want to make this much, so I would decrease the recipe by about 2/3 when I made it.
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