Catfish court bouillon recipe

Catfish Court Bouillon Recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Catfish Court Bouillon recipe is a delightful and flavorful dish that is perfect for seafood lovers. With its roots in Louisiana cuisine, this recipe combines tender catfish fillets with a rich and aromatic broth. The court bouillon is made with a blend of onions, bell peppers, celery, and tomatoes, infused with spices like bay leaves and thyme. The result is a mouthwatering dish that showcases the delicate flavors of the catfish while adding a touch of Southern flair.

Keywords: Catfish, Court Bouillon, Louisiana cuisine, Seafood, Aromatic broth.

Catfish court bouillon recipe details

Catfish court bouillon recipe, recipe Rating: 4.6
Number of votes:108Ingredients
1. 1.5 kg catfish fillets
2. 1 large onion
3. 4 cloves garlic
4. 1 cup green pepper
5. 1 cup celery
6. 2tbsp flour
7. 1 can tomato sauce
8. 1 can frozen tomatoes
9. 6 cups fish stock
10. Creole seasoning
11. 2tbsp cooking oil
12. 2 bay leaves
13. 6 cups hot cooked rice

Method of preparation
1. Clean and cut fish into bite-sized pieces. Mince the onions, celery, garlic, and green pepper. Take a large saucepan, heat the oil in it. Now add flour to it stirring continuously. Bring to boil and simmer over a medium heat for about 10 minutes. Now add the onions, celery, green pepper, and garlic.

2. Cook for a few more minutes. To this now add fish stock stirring continuously. Now put tomato sauce, tomatoes and bay leaves. Bring the mixture to boil and cook on a medium heat for about half an hour.

3. Sprinkle Creole seasoning on the fish, and add to the mixture prepared above. Cover and cook for 20 minutes or until fish flakes easily. Season to taste with Creole seasoning. Throw away bay leaves. Serve with hot cooked rice.