Need your courtbouillon methods please.

You may have better results on the food board.

fresh goo or you have some cleaned? How did you clean them?

I take fresh goo steaks (or flat heads/spotted cat) and season them up with salt, black pepper, red pepper, and fresh diced garlic.

In a magnalite pot, add a few table spoons of veg oil to cover the bottom.
heat over med fire
add about 2 chopped yellow onions and a chopped red and green bell pepper. a cayenne or jalapeno also.
saute the vegetables on a low fire. stir constantly. add water or chicken broth as needed and little at a time. I do this for about 1 hour.
After I have a nice little gravy, I add a table spoon or so of flour. Stir that in until it is well blended.
Then I add a can of rotel and maybe a table spoon of tomato paste.
Add more broth or water to get it to the gravy consistency that you like.
I usually let that cook all together for another 6 pack or about an hour.
keep adding your liquid as needed.
add the seasoned fish to the bottom of the pot. dont just throw them in there...nestle them down to the bottom.
cook on med-low the entire time.
Once everything starts slow bubbling, shake the pot back and forth not to let anything stick and burn.
Once the fish is your desired texture, reduce to LOW heat and add a hand full of chopped onion tops and parsley.
Serve over medium grain white rice.

Remember, this is a slow process. Do not rush it

Wife is from coonassville. Cooks great. Doesn't like coutbouillion, doesn't plan to ever cook it

Wtf is goo??

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fresh goo or you have some cleaned? How did you clean them?

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I am not using goo for this one. I wanted info from people who have used goo. They(you) know what they are doing

(no message)

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Wtf is goo??

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Freshwater drum

Dupe edited his message.

"cold packing" is throwing in fish with onions, peppers, etc all at once and letting it cook.
I do not like that method.

I use amberjack or redfish.

First I start with roux, about half of what I use for gumbo. Typical onion, bellpepper, celery mix.

Once that cooks down an hour, add a can of rotel, and tomato sauce to taste. Cook down another hour or two.

Then I add the fish for about 10min, and then shrimp for the last 5 minutes.

If you want to get fancy, boil down the shrimp peelings with redfish bones to make the stock to add to the roux.