Catfish Court Bouillon
Description
A Catfish recipe.
Ingredients
- 1/2 cup cooking oil
- 1/2 cup all-purpose flour
- 1 cup chopped Onion
- 1 cup chopped celery
- 1 cup green pepper
- 4 cloves garlic, minced
- 6 cups chicken broth, fish stock, or water
- 1 15-ounce can tomato sauce
- 1 10-ounce can Rotel tomatoes
- 2 bay leaves
- 3 pounds U.S. Farm-Raised Catfish fillets
- Creole seasoning
- 8 cups hot cooked rice
Procedures
1. In a large kettle or Dutch oven, stir together oil and flour until smooth. Cook over medium-high heat until mixture boils, stiring constantly.
2. Reduce heat to medium and stir constantly about 10 minutes or until mixture turns a medium brown.
3. Add onions, celery, green pepper, and garlic. Cook and stir until tender.
4. Stir in chicken broth, fish stock, or water. Add tomato sauce, Rotel tomatoes, and bay leaves. Bring to a boil; reduce heat. Cover and simmer for 30 minutes.
5. Cut into bite-size pieces. Sprinkle lightly with creole seasoning. Add Catfish to tomato mixture. Cover and simmer for 25 minutes or until flakes easily.
6. Season to taste with creole seasoning. Remove and discard bay leaves.
7. Mound 1 cup of rice on each serving plate. Spoon Catfish mixture over rice.
