Tuesday, January 13, 2015

Creole Catfish Court-Bouillon

This is a story of compromise. My fiance loves catfish. I have made catfish 20 different ways and have never liked it. I can tolerate it, but I'd not be sad if I never had to eat it again.

Being the awesome person that I am, I decided to make him catfish tonight. To try to find a recipe where it actually tastes good, I asked the wonderful people on Cast Iron Cooking for suggestions.

Catfish Court-Bouillon was mentioned several times, so I gave it and decided to make it tonight for dinner.

For a hater of catfish, this dish was actually really good. I think it would be better with the addition of other types of seafood as well, especially some shrimp. While I didn't include them in the recipe, tossing in a few cleaned shrimp would be a good addition to this recipe as well.

Creole Catfish Court-Bouillon
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 cup chopped yellow onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1 tbsp. minced garlic
8 oz. tomato sauce
1/2 cup dry red wine
5 cup fish stock or water
2 cup diced tomatoes (or 1 can)
1 tbsp. sguar
1 tbsp. salt
1/2 tsp. crushed red pepper flakes
4 tsp. cajun seasoning
black pepper to taste
4 cat fish fillets, cleaned

In a large Dutch oven over medium, stir together butter and flour, cooking until browned and resembling melted milk chocolate.

Add in remaining ingredients, except catfish. Bring to a boil and reduce heat to low. Add catfish. Simmer for 30 to 40 minutes, until catfish is cooked.

Serve over rice.

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