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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Catfish Courtbouillon Recipe

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This recipe for Catfish Courtbouillon is from The Grimballs Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb catfish, cut into serving pieces
½ c butter
½ c flour
2 c onions, chopped
1 c celery, chopped
1 c bell peppers, chopped
5 cloves garlic, minced
1 28-oz can diced tomatoes
1 8-oz can tomato sauce
½ c parsley
3 bay leaves
½ c burgundy wine
2 c fish or chicken stock
½ lemon, sliced, seeds removed
¼ t thyme
¼ t basil
¼ t rosemary
¼ t oregano
Salt and black pepper to taste
Red pepper to taste
1 bunch shallots or green onions, chopped
Parsley, finely chopped
Cooked rice
Directions:
Directions:
Heat butter and flour over medium heat in Dutch oven with lid, using a wire whisk to stir until creamy and free of lumps. Cook the roux, stirring constantly, until it reaches a nut-brown color. Add onions, celery, bell pepper and garlic and cook until onions are soft.

Add diced tomatoes, tomato sauce, parsley, bay leaves, wine, stock, lemon slices, thyme, basil, rosemary and oregano. Mix well and bring to a boil. Then reduce heat to low, cover and simmer slowly for about 1 hour, stirring occasionally.

Season with salt, black pepper and red pepper to taste. Adjust other seasonings to taste. Add catfish, raise the heat and return to a boil. Reduce heat to low and simmer slowly until fish is cooked, about 15 to 20 minutes.

Serve over cooked rice, and garnish with green onions and parsley. Add hot French bread and a nice, fresh salad for a complete meal.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Another recipe that Momma cut out of a magazine. I included it for two reasons: 1) Daddy LOVES courtbouillon, and 2) Lukey fondly called Momma catfish due to her "hard head" - we all get it honestly.

 

 

 

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