CATFISH COURTBOUILLON RECIPES

Name: Paw Paw’s Catfish Courtbouillion I
Yield: 6
Cuisine: Cajun
Ingredients: 4 pounds dressed cut-up catfish; 1/2 cup vegetable oil; 1 clove garlic; 1 large onion, chopped finely; 1 cup celery chopped and a few minced celery leaves; 1/2 cup bell pepper, chopped fine; 1/2 cup green onions bottoms; then cut up the onion tops; 2 tbsp or more of finely chopped parsley; 1 can tomato paste or 2 according to taste; 1 large can tomatoes; Salt, red and black pepper to taste; 1 cup water (approximately)

PAW PAW’S CATFISH COURTBOUILLION I | REALCAJUNRECIPES.COM ...

Paw Paw’s Catfish Courtbouillion I | RealCajunRecipes.com ... image

This classic dish was inspired by a wonderful restaurant in Lake Charles, Louisiana; Paw Paw's Seafood and Steak House. They were always more than happy to share their famous courtbouillon recipe; although this restaurant has now closed, their recipe lives on.

Provided by Mawmaw

Total Time 00:02:00

Prep Time 00:01:00

Cook Time 00:01:00

Yield 6

Number Of Ingredients 12

Ingredients

4 pounds dressed cut-up catfish
1/2 cup vegetable oil
1 clove garlic
1 large onion, chopped finely
1 cup celery chopped and a few minced celery leaves
1/2 cup bell pepper, chopped fine
1/2 cup green onions bottoms; then cut up the onion tops
2 tbsp or more of finely chopped parsley
1 can tomato paste or 2 according to taste
1 large can tomatoes
Salt, red and black pepper to taste
1 cup water (approximately)

Steps:

Allow 1/2 to 3/4 pounds of dressed, cut-up catfish per each adult. Apply salt, black and cayenne pepper and paprika to fish. Dip fish generously in flour and fry in a hot vegetable oil until deep golden brown all over. Remove and drain on paper towels.
In large (preferably black cast iron or heavy aluminium) Dutch oven, prepare the following:
Sauté the ingredients in the order given (oil, garlic, onion, celery, bell pepper, green onions, onion tops, parsley, tomato paste, canned tomato) and cook over medium heat uncovered until grease comes to the top.
Place the fried fish in this preparation so that no piece is touching each other.
Lower the heat, add water and put the lid on pot cooking slowly for approximately 30 minutes more being very careful not to stir (as this would break the fish). If absolutely necessary, swish whole pot with the lid on gently from side to side to avoid breaking up the fish.
Serve in gumbo (flat soup) plates over hot rice and you have a delicious South Louisiana Acadian Meal!

CATFISH COURTBOUILLON RECIPE - NYT COOKING

Catfish Courtbouillon Recipe - NYT Cooking image

Provided by Julia Reed

Total Time 50 minutes

Yield 10 to 12 servings

Number Of Ingredients 19

Ingredients

1/2 cup vegetable oil
1 cup all-purpose flour
1 large yellow onion, peeled and finely chopped
1 green bell pepper, seeded and finely chopped
3 large garlic cloves, peeled and finely chopped
1/2 cup finely chopped celery
1 stick butter
6 cups fish stock or water
1 can (35 ounces) Italian tomatoes, roughly chopped
1 bunch Italian parsley, leaves chopped ( 1/2 cup lightly packed)
3 bay leaves
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1 teaspoon dried or 1 tablespoon chopped fresh oregano, marjoram or basil
Juice of 1 lemon
1 cup dry white wine
4 pounds catfish fillets
1 bunch green onions, finely chopped
Cayenne pepper and salt to taste
Cooked rice for serving

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//schema.org, Calories 432, UnsaturatedFatContent 17 grams, CarbohydrateContent 15 grams, FatContent 27 grams, FiberContent 3 grams, ProteinContent 28 grams, SaturatedFatContent 8 grams, SodiumContent 1036 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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In Lake Charles, La., there was a wonderful Cajun restaurant that served one of the best courtbouillon (courtbouillion) around. Sarah writes, “I also enjoyed PawPaw's Catfish Courtbouillion and didn't know if you guys had the original recipe? I visited PawPaw’s in the early 90s and asked for the recipe and they gave it to me – on letterhead!“ This is that recipe. You will note that on our web site we have another Paw Paw's Catfish Courtbouillion. Apparently Paw Paw's updated the recipe over the years and handed out that one as well.
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