Cajun Catfish Courtbouillon
Ingredients
- 2/3 cup vegetable oil
- 2/3 cup flour
- 2 medium onions, chopped
- 1 medium green bell pepper, chopped
- 3 ribs celery, chopped
- 3 cloves garlic, minced or crushed
- 2 cans whole tomatoes (16 oz each)
- 1 can RO-TEL mild tomatoes
- 1 quart warm fish stock
- 1 tablespoon sea salt
- 1 teaspoon Cayenne pepper
- 2-1/2 pounds catfish filets
- 1 bunch green onions, green parts only, chopped
- 1/3 cup parsley leaves, chopped
- 1 lemon
- Steamed rice, to serve
Instructions
- Make a roux by heating oil, adding flour, and stirring constantly over medium heat until the mixture turns the color of dark peanut butter or light chocolate; be careful not to burn!
- Add the chopped onion, bell pepper, celery and garlic and stir to coat. Cook over low-medium heat for about 10 minutes until vegetables start to soften.
- Add RO-TEL and whole tomatoes including all liquids in the cans. Chop the tomatoes either before adding, or by squeezing by hand or with the back of a spoon while in the pot. Cook over medium-low heat for about 30 minutes, until oil starts to bubble to surface.
- Add the fish stock, salt, and Cayenne and cook, stirring occasionally, for about an hour, adding stock or water to keep the mixture slightly soupy.
- Chop the fish into 2" pieces; place on top of the tomato mixture in the pot, without stirring through, and cover and cook for about 10 minutes until the fish flakes easily with a fork.
- Add the green onions and parsley and squeeze the lemon juice in. Stir through, adjust seasonings, and serve over steamed rice in soup bowls.
Notes
