Makes 4 Servings
Ingredients for CATFISH COURT BOUILLON recipe
2 Pounds of Catfish Fillet cut into 2 inch chunks 1 Bay leaf
4 Cloves of garlic minced ½ Teaspoon sugar
1 Large onion chopped fine 1 and a 1/2 Quarts of water
1 Stick of celery, chopped fine 3 Tablespoons chopped parsley
1 Cup whole tomatoes chopped 4 Tablespoons chopped green onions
¼ Cup tomato sauce ½ Lemon sliced thin
Salt and Red Pepper to taste
Directions:
Season catfish with salt, red pepper, black pepper and garlic. Let sit in refrigerator until ready to
use.
The next thing you want to do is make a roux by heating the oil in a heavy bottomed pot.
Add the flour and stir constantly over medium heat until the color of a penny. Remove
from heat and add onions and celery, stir mixture well and return the pot to the fire. Cook
for about 8 to 10 minutes on medium heat.
Add tomatoes, sauce, bay leaf sugar, and water and stir until well mixed and roux
dissolved. When the sauce comes to a boil reduce heat and simmer for 45 minutes to 1
hour. Add your Catfish and lemons and bring back to a simmer for 15 minutes. You do not
want to overcook the fish. It should flake, but not fall apart. Take the pot off of the fire.
Add parsley and green onions let stand for about 5 minutes and serve in soup bowl with a
large scoop of white rice.