re: Need your courtbouillon methods please.

My dad was from Avoyelles Parish and he made a dish with goo that just had a white roux gravy. No tomato. So not a traditional court bouillon.

He would take a whole goo, minus the head, season it with salt and pepper, flour it real good, put it in a skillet rubbed with just enough oil to keep it from sticking. Throw a little chopped onion in and then cover and slow cook. Try to avoid adding water while cooking. If you go slow the fish will produce it's own liquid.

The most important part of the recipe was in how you cleaned the goo. A goo has a white fat on the inside of the belly. Don't remove that fat. The fat will render as the fish cooks and make the gravy. The dish has a very strong fishy odor. But if it doesn't run you out of the house while it's cooking, it's delicious over rice. Lots of bones of course.