CATFISH COURTBOUILLON
Provided by Julia Reed
Categories dinner, main course
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 27 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 8 grams, Sodium 1036 milligrams, Sugar 4 grams, TransFat 0 grams
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Abrar Boss
[email protected]I can't wait to try this recipe!
Valerie Sosa
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish.
Rza kurd
[email protected]I'm not a fan of okra, so I left it out. The dish was still delicious.
Samir OP
[email protected]This dish is perfect for a special occasion.
Muhammad Shakil
[email protected]I made this recipe in my slow cooker. It turned out great!
Kota Luna
[email protected]I'm allergic to shellfish, so I used shrimp instead of crab. It was still delicious.
Sabraz pathan Lala
[email protected]This recipe is a bit too spicy for my taste. I'll try using less cayenne pepper next time.
Shuvo Ok
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as the picture. I'm not sure what I did wrong.
Mayo ch Ali
[email protected]This is the best catfish courtbouillon I've ever had. I highly recommend it.
Omphile Letsoalo
[email protected]I'm not a big fan of catfish, but this recipe changed my mind. It was delicious!
Kijera Ebrima
[email protected]Wow!
Divine Rogers
[email protected]This dish is a keeper! I'll definitely be making it again.
Nour Daaod
[email protected]I love the simplicity of this recipe. It's easy to make and always turns out great.
Nikeeta Shrestha
[email protected]The catfish was a bit bland for my taste, but the broth was delicious. I'll try adding more spices next time.
Bishnu Bohora
[email protected]This was my first time making catfish courtbouillon, and it turned out great! I followed the recipe exactly, and the dish was delicious.
RIYAD Alibrahim
[email protected]I've made this recipe several times now, and it never disappoints. The catfish is always flaky and moist, and the broth is flavorful and delicious. I like to add a few extra vegetables, like okra and bell peppers, to make it a more hearty meal.
Md Sajjadur rahman
[email protected]This catfish courtbouillon was an absolute delight! The flavors were so rich and complex, and the fish was cooked perfectly. I served it over rice, and it was the perfect comfort food for a cold night.