|1 cup||Finely chopped bell pepper; white onions, celery|
|6 cups||Tomato sauce; (to taste)|
|2 tablespoons||Finely chopped parsley|
|½ cup||Green onion tops|
|1 tablespoon||Worcestershire sauce|
|2½ teaspoon||Red pepper|
|2½ teaspoon||Black pepper|
|2 teaspoons||Garlic salt|
Serving for 6-8 persons. Cook (fillet) fish prior to preparing court bouillon, fish may be prepared in 2 ways: Broiled with butter, lemon juice and paprika. Boiled, boil for 20-30 minutes.
1) First make a roux (the cooking of flour and grease in equal portion, cooked in large pot), start with enough grease to cover the bottom of pot and add flour allowing the mass to thicken, until it darkens to the color of peanut butter.
2) Add ingredients, allow ingredients to simmer for 25 minutes. Then add cooked fish and place lid on pot, and simmer for another 30 minutes, being sure to stir carefully from side to side in pot every once and awhile to keep fish from sticking or burning to bottom of pot, and replace lid.
3) Once court bouillon has finished cooking, cut fire off, add 2 bay leaves per gallon of court bouillon, then allow to cool 15 minutes, then reheat if necessary and serve over rice.
4) This is pronounced "Catfish coo-boo-yon'" and is served complimentary to every diner at this great restaurant in Lake Charles, just off east bound I 10 on the way to New Orleans or Florida.
Posted to recipelu-digest Volume 01 Number 628 by "Joe" <Broutek@...> on Jan 29, 1998
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