Serving
(click to enlarge)

Creole Catfish in Court Bouillon
USA - Louisiana

Serves:
Effort:
Sched:
DoAhead:  
4  
***
1-3/4 hr  
Part

A delicious, easy to make fish stew. This method is used in Louisiana and the Carribean for other types of fish as well - for filets use a wider shallower pan. "Purists" aside, this technically is fish poached in court bouillon even though the vegetables and liquid are served with the fish, unlike the classic French court bouillon, which is discarded.


3
-----
1
1/4
tt
-----
8
6
6
2
2
1
-----
3
3
ar
2
1
2
#
---
t
t

---
oz
oz
oz
oz
cl
#
---
T
T



Catfish whole (1)  
-- Seasoning
Salt
Pepper black
Red Pepper flakes
-- Bouillon
Onions
Celery stalks
Bell Pepper green  
Parsley sprigs
Garlic
Tomatoes ripe
-------------
Oil
Flour
Stock or Water
Lemon slice
Bay Leaf
Thyme sprigs
Prep   -   (55 min - 25 min work)
  1. Cut CATFISH into segments about 1 inch thick and coat with SALT, PEPPER and RED PEPPER. Set aside for about 3/4 hour. You can simmer the heads and tails to make a light stock to enrich the court bouillon if you wish.
  2. Dice ONIONS, CELERY and BELL PEPPER small. Chop PARSLEY and GARLIC small. Mix all.
Run   -   (45 min)
  1. In a heavy bottom pot heat Oil and fry Flour slowly, stirring until it reaches the color of peanut butter. Then stir in the vegetables.
  2. Fry the Vegetable mix over moderate heat, stirring until wilted down but still quite firm - don't overcook.
  3. Take off the heat. Remove about half the vegetables and set aside. Arrange the Catfish chunks in the pot and add Lemon Slices, Bay Leaf and Thyme. Pour the removed vegetables back in and work them around the fish. Add just enough stock or water to come up near the surface of the vegetables - not too much.
  4. Bring the pot just to a boil, then turn down the heat, cover tightly and simmer slowly until the fish flakes easily, about 20 minutes. You can shake the pan to keep things freed up but do not stir, it'll break up the fish.
  5. Serve immediately with plenty of rice.
NOTES:
  1. Catfish:   3 pounds of whole catfish yields a little over 2 pounds of segments without the head or tail. This presumes a factory cleaned catfish (the way they are normally sold in North America).
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
6mf_catfishcreole1 060402   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.