CATFISH COURTBOUILLON
Pronounced "Coo-be-yon", this recipe is a spicey cajun fish stew which is served over rice. While I am sure it would be equally good with any other firm white fish, catfish is normally used.
Provided by Susie in Texas
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In cast iron skillet, stir together the oil and flour until smooth.
- This is called roux.
- Cook roux over medium heat; stirring constantly until mixture turns a dark brown.
- Be careful, because unstirred roux will burn easily.
- When roux is ready, remove from heat and set aside.
- Using a large pot or dutch oven, combine chicken broth and tomatoes over medium high heat.
- Slowly add the cooked roux, stirring constantly until combined and thickened.
- Add onions, green pepper, celery, garlic, bay leaves and thyme.
- Bring to boil then reduce heat and simmer, covered, for about 30 minutes.
- Cut fish into bite size pieces and sprinkle with Creole seasoning.
- Add fish pieces to courtbouillon; they should be immersed in the liquid.
- Cover and slow simmer about 15 minutes or until fish is done and flakes easily.
- Serve Catfish Courtbouillon over rice in a bowl.
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