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Catfish Courtbouillon
1 (3-5 pound) catfish
1 cup oil
1 cup flour
2 cups chopped onions
2 cups chopped celery
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
2 tablespoons chopped garlic
1/2 cup chopped fish pieces
1 cup diced tomatoes
1 can diced tomatoes
1/2 cup tomato sauce
3 quarts fish stock
Juice of one lemon
3 bay leaves
Pinch of thyme
Pinch of dill
1 cup chopped green onions
Salt and pepper to taste
Fillet the catfish and cut into two-inch square cubes.
Place the bones and head in a pot with one gallon of water, one cubed onion, one stalk of Celery, 2 bay leaves and a tablespoon of peppercorns. Bring to a rolling boil and cook 30 minutes, skimming the impurities
that rise to the surface.
Strain and reserve 3 quarts for the courtbouillon. In a large Dutch oven, heat oil over medium-high heat. Add flour and using a wire whisk, stir
constantly until a dark brown roux is achieved. Add onions, celery, bell peppers, garlic and saute until vegetables are wilted, approximately 3-5 minutes. Add fish, tomatoes, tomato sauce and continue to saute until
fish is cooked into the roux mixture. Add fish stock, one ladle at a time, until Incorporated. Add lemon juice, bay leaves, thyme and dill.
Bring to a rolling boil, then reduce to simmer. Allow to cook approximately 30 minutes. Add green onions and season to taste using salt and pepper. Drop cubed catfish fillets into the sauce; allow cooking 3 minutes then removing from heat. Adjust seasonings if necessary. Serve over steamed white rice.
Serves 8.
(c) 2002 Rick McDaniel
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