Catfish Court-bouillon
Submitted by Gregg Collier, Executive Chef, Steelwood Country Club, Loxley, Ala.
Chef’s Note: This is very easy to make and is very healthy, with very little butter and lots of fresh vegetables and herbs. This goes well with rice, pasta and French bread.
Yield: 6 to 10 servings
Ingredient
1 tbsp. butter
8 cloves garlic, chopped
1 onion (remove core and small-dice)
2 stalks celery, small-dice
2 green bell peppers, deseeded and small-dice
6 Creole tomatoes, small-dice
2 ½ cups fumet (fish stock)
4 sprigs thyme, chopped
5 sprigs flat-leaf parsley, chopped
1 tbsp. kosher salt
½ tsp. black pepper
2 lbs. catfish filet, cut into 4-oz. pieces
½ tsp. kosher salt (to season catfish)
1 pinch black pepper (to season catfish)
• Place a one-gallon saucepot on medium high-heat; add butter and garlic. Let cook until garlic just starts to caramelize, then add onions, celery and green pepper, and let cook until translucent.
• Add tomato, fumet (fish stock), thyme, parsley, salt and black pepper. Let simmer for approximately 20 minutes.
• Season catfish pieces with salt and pepper and add to pot. Let court-bouillon come back to simmer for seven minutes. Remove from stove and serve in bowls.
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