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Started By
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re: Need your courtbouillon methods please.
Posted on 12/24/20 at 3:04 pm to mylsuhat
Posted on 12/24/20 at 3:04 pm to mylsuhat
Similar recipe, except I’ve never added mushrooms, and tend to add more veggies. Best batch I ever made was when I saved a couple of backbones off the redfish and simmered them for a couple of hours to make my stock
0
Posted on 12/24/20 at 5:07 pm to AlxTgr
Would you jus cook the damn fish!!
Posted on 12/24/20 at 5:35 pm to KemoSabe65
Patience grasshopper...
Posted on 12/24/20 at 10:33 pm to SaDaTayMoses
One of my favorite dishes. My mom always used Goo.
Posted on 12/25/20 at 8:16 am to AlxTgr
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.
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.
Posted on 12/25/20 at 10:30 am to Tigerhead
My mother ran my friends out of the house with that odor.
Posted on 12/25/20 at 9:38 pm to AlxTgr
quote:
My mother ran my friends out of the house with that odor.
It's a bad smell for sure. When I was a kid I would have to force myself to take the first bite, but that's all it took to get over the smell. It tasted awesome.
Posted on 8/16/21 at 7:46 am to SaDaTayMoses
He bit my crappie jig. Took a while to get it in. Had to joog it with a bass bait on a heavier rod to get it to the surface. Gravy tonight!
Posted on 8/16/21 at 2:42 pm to AlxTgr
nice what recipe did you use?
surpised so many on here started with oil instead of butter to make the roux.
i like to do what other guy said where you make it thickish and let the fish thin the broth. I also like shrimp thrown in too.
surpised so many on here started with oil instead of butter to make the roux.
i like to do what other guy said where you make it thickish and let the fish thin the broth. I also like shrimp thrown in too.
Posted on 8/16/21 at 2:54 pm to lsu777
quote:It's been a while, but I am pretty sure I combined several of them.
nice what recipe did you use?
My mother always used oil-butter was too precious. Tonight I am going simple. Trinity cooked down. A splash of flour cooked in. Tomato sauce added until a boil then reduced to bloop. Fish pushed down to bottom. Drink 3 beers.
Posted on 8/16/21 at 8:05 pm to AlxTgr
If you put roux in a courtboullion it aint no more it id n ow a sauce picante. Any seafood is good in a courtbouillon if ya cook and carefully build the sauce and put the seafood in for the last 15 minutes
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