Catfish Courtbouillon
- Total Time
- 50 minutes
- Rating
- Comments
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Ingredients
- ½cup vegetable oil
- 1cup all-purpose flour
- 1large yellow onion, peeled and finely chopped
- 1green bell pepper, seeded and finely chopped
- 3large garlic cloves, peeled and finely chopped
- ½cup finely chopped celery
- 1stick butter
- 6cups fish stock or water
- 1can (35 ounces) Italian tomatoes, roughly chopped
- 1bunch Italian parsley, leaves chopped ( ½ cup lightly packed)
- 3bay leaves
- 1teaspoon dried thyme or 1 tablespoon chopped fresh thyme
- 1teaspoon dried or 1 tablespoon chopped fresh oregano, marjoram or basil
- Juice of 1 lemon
- 1cup dry white wine
- 4pounds catfish fillets
- 1bunch green onions, finely chopped
- Cayenne pepper and salt to taste
- Cooked rice for serving
Nutritional analysis per serving (12 servings)
455 calories; 27 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 29 grams protein; 1082 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a heavy 5-quart saucepan or enameled Dutch oven until smoking. Add the flour and stir until blended. Cook, stirring constantly, until the mixture is smooth and straw colored, about 3 minutes. Stir in the onion, pepper, garlic and celery. Reduce heat to medium and stir in the butter. Continue cooking until the vegetables begin to soften, about 5 minutes, stirring constantly. Meanwhile, bring the fish stock or water to a boil.
- Step 2
Stir in the tomatoes and their liquid, parsley, bay leaves, thyme and oregano, marjoram or basil to the flour mixture. Add the boiling fish stock, lemon juice and wine and stir gently. Simmer until thickened, 20 to 30 minutes. Add the fish, green onions and cayenne, stir gently and simmer just until the fish layers separate when prodded gently with a fork, about 2 minutes. Taste for seasoning. (It will need salt if water is used.) Serve over rice.
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