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Started By
Message
What would you Louisiana folk call this? Catfish...
Posted on 12/8/24 at 7:17 pm
Posted on 12/8/24 at 7:17 pm
courtbullion, coo-bee-yon, sauce piquant, stew or none of the above?
Sauté trinity and garlic. Mix in some tomato paste and dark roux. Add seafood stock and diced tomato. Season and simmer for an hour or so. Add some parsley and green onion, poach the fish and turn off the fire.
My seriously Cajun nearly 80 year old MIL (no pics) walked into the kitchen and saw what I was cooking and called it catfish stew. She said that is what her paw paw made and called it. He was a cook on a tugboat.
Sauté trinity and garlic. Mix in some tomato paste and dark roux. Add seafood stock and diced tomato. Season and simmer for an hour or so. Add some parsley and green onion, poach the fish and turn off the fire.
My seriously Cajun nearly 80 year old MIL (no pics) walked into the kitchen and saw what I was cooking and called it catfish stew. She said that is what her paw paw made and called it. He was a cook on a tugboat.
This post was edited on 12/8/24 at 7:21 pm
16
Posted on 12/8/24 at 7:18 pm to Professor Dawghair
Couvillion
Posted on 12/8/24 at 7:19 pm to Professor Dawghair
Couvillion
Posted on 12/8/24 at 7:39 pm to Professor Dawghair
dinner
Posted on 12/8/24 at 8:11 pm to Professor Dawghair
Courtbouillon
Posted on 12/8/24 at 8:26 pm to Professor Dawghair
I have no idea what to call it. However, it looks fantastic. Can you post the full recipe if there is more to it than the above? Thanks! 
Posted on 12/8/24 at 8:50 pm to zippyputt
quote:
Can you post the full recipe if there is more to it than the above?
Not much more to post. It was a small batch. Maybe 1 pound of catfish filets. About a quart of stock. Maybe a cup and half of trinity. Garlic. A tablespoon or two of tomato paste, almost 2 tablespoons of dark roux and seasoning
Sauté trinity and cook paste and roux into it. Add broth (in this case Better than Bullion lobster base) and about half a can of diced tomatoes. Simmer for about an hour. I wanted to thicken it some so I added a few tablespoons of butter and flour roux I cooked on the side near the end.
Added green onion and parsley and then filets and simmered for a few minutes and turned off the heat.
Posted on 12/8/24 at 8:54 pm to Professor Dawghair
First upvote. Looks like a sauce piquant
Posted on 12/8/24 at 8:58 pm to Professor Dawghair
Courtbouillon. Would eat lots of
Posted on 12/8/24 at 9:11 pm to Professor Dawghair
Me personally looks like a stew. My and most courtboullians is def thicker . Looks great though.
Posted on 12/8/24 at 9:37 pm to redfish99
We have similar recipe in India like Courtbillion but we use Tamarind to sour the fish. My favorite meal.
Saute onion with chilis, curry leaves, mustard seeds and cumin seeds. pour tamarind puree and let it simmer with corriander powder, cumin, chilli powder, turmeric and salt
After the gravy thickens, slowly drop catfish steaks and let it simmer for 10 more minutes,
We usually don't eat immediately but let the fish take all that balanced sourness and eat for next meal.
Saute onion with chilis, curry leaves, mustard seeds and cumin seeds. pour tamarind puree and let it simmer with corriander powder, cumin, chilli powder, turmeric and salt
After the gravy thickens, slowly drop catfish steaks and let it simmer for 10 more minutes,
We usually don't eat immediately but let the fish take all that balanced sourness and eat for next meal.
This post was edited on 12/8/24 at 9:39 pm
Posted on 12/8/24 at 10:16 pm to Professor Dawghair
That is a courtbullion. If thickened more, I would call it a sauce piquante.
Posted on 12/8/24 at 11:41 pm to SidetrackSilvera
Agreed...
Posted on 12/9/24 at 6:21 am to Professor Dawghair
Eatable !
Posted on 12/9/24 at 6:33 am to Professor Dawghair
It looks like something I'd eat the hell out of.
Posted on 12/9/24 at 7:07 am to Professor Dawghair
Besides the meal looking amazing, is no one going to comment about the rice? It's perfection in that meal.
Posted on 12/9/24 at 8:14 am to Professor Dawghair
court boullion
coo b yon
coo b yon
Posted on 12/9/24 at 8:15 am to glorymanutdtiger
That sounds delicious.
Posted on 12/9/24 at 9:23 am to Professor Dawghair
quote:
coo-bee-yon
Posted on 12/9/24 at 10:16 am to AlxTgr
coo-bee-yon
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