I made Kajungee’s Courtbouillon Tonight - Fantastic

I’ve eaten this dish a few times. Always liked it. But the recipe shared by Kajungee in the F&D Board cookbook is outstanding. This is the first time I cooked this dish.

I just used a Kitchen Basics seafood stock since I only had catfish filets. And I had to simmer the fish a bit longer than 10 min as some filets were not done. I also used about 50% more tomatoes and stock than the recipe called for.

This gravy is like crack! This dish goes perfect with a side of okra. Thank you Kajungee for sharing this with us!



Kajungee's Fish Courtboullion

4 to 5 lbs catfish or redfish, filets
1 cup vegetable oil
1 cup flour
2 onions, diced
2 cup celery, diced
2 cup bell pepper, diced
1/4 cup garlic, minced
2 bay leaves
32 oz diced tomatoes in liquid
1 4 oz tomato paste
1 cup red wine
1-1/2 quarts fish stock, seafood stock or water
1/4 cup Worcestershire sauce
1/2 cup green onions, sliced
1/4 cup parsley, chopped
1 tsp salt
Black pepper
Red Pepper
Tabasco
1 lemon juiced

1. If you are lucky enough to have the bones of the fish, you should make a stock by boiling the fish bones with 1-2 quarts of water, 1 diced onion, 1 bay leaf and a few black peppercorns. Simmer the fish stock for 30 minutes, strain and use it in place of water

2. Make a dark brown roux then add onions, celery, bell pepper and garlic. Sauté until vegetables are wilted. Add tomatoes and tomato paste and blend well into the roux mixture.

3. Add stock and Worcestershire. Bring to a boil then reduce to simmer and cook for 30 minutes

4. Adding bay leaves, Tabasco and seasoning as needed.

5. Add Wine Green Onions, Parsley and Lemon juice, Add more water or stock if necessary.

6. Carefully add the fish filets, being careful not to break the fish. Cook 10 minutes or until fish is done, adjust seasonings if necessary. Turn off the fire and let sit covered for 5 minutes. Serve over rice.