DandyDon.com's Catfish Courtbouillon recipe

Catfish Courtbouillion Recipe



About 1.5 pounds catfish fillets, cut into pieces about 3 inches square and seasoned to taste with Cajun seasoning (I prefer Tony Chachere's) and lemon-pepper. (I used two fillets taken from a catfish that weighed about 4 pounds undressed.)

2 tablespoons vegetable or olive oil
1/4 stick of butter
1/2 large onion, chopped
3/4 bell bell pepper, chopped
1/2 stalk of celery, chopped
1 can of stewed tomatoes (or fresh ones from your garden, skinned and roughly chopped, if you have them)
3 cups of water or stock (chicken or seafood)
1/2 cup green onions, chopped
2 heaping tablespoons of prepared roux
1/4 cup parsley, chopped
1 sprig of rosemary, chopped**
1 bay leaf
2 cloves of garlic, minced



** Mom wouldn’t have used rosemary in this becuase we never had it on hand. I just so happened to plant some this year and thought this would be a good way to use it. Added a nice touch, but not neccessary.


Cooking Directions:

Clean and rinse your fish fillets, season generously with Cajun seasoning and lemon pepper, and set aside.



Heat oil and butter in a cast-iron skillet until butter is melted, then add onions, bell pepper and celery and sauté until well wilted (about 5 minutes). Add garlic, half of the chopped green onions, the stewed tomatoes and about a cup of water, along with a good dash of salt and pepper. Slowly add in roux, stirring constantly. When all the roux is added, the mixture should have a stew-like consistency. Add the bay leaf and rosemary and cook for about 20 minutes, adding water/stock as needed to maintain desired consistency. Once the tomatoes are completely broken down and all ingredients are well incorporated, add the fish and lower the heat to a light simmer. Cook gently for about 20 minutes, being careful not to stir too much as that would break up the fish. Garnish with the remaining green onions when serving.


Serving Suggestion:

Typically this is served over white rice, but's it's also good with new potatoes in a white milk/flour/butter sauce. (I'll have to post that simple potato recipe later.) Green beans and/or corn maque choux make great sides, and don't forget the garlic bread!


Who's trying this??? looks awesome