Catfish courtbouillon (pronounced \"coo bee on\")

Yield: 1 Servings

Measure Ingredient
3 pounds Filet catfish
½ cup Salad oil
2 \N Onions; minced
1 \N Clove garlic; mined
1 can Tomato sauce
\N \N Lemon slices

Here's a recipe that my stepfather used to make and which is out of this world. This particular recipe is from Mrs. Frederick Hollier and is in the River Road Recipes cookbook. My stepdad had his own version (similar to this one), but unfortunately while he was still around I had no interest in learning to cook! Boy, am I sorry now. I miss all of his cooking, but especially this one.

Bring oil to medium heat. Add alternate layers of fish, sprinkled with salt and black pepper, onions and garlic, lemon slices and tomato sauce. Add no water. Cover. Simmer for 1 hour. A small amount of water may be added toward end of cooking time if necessary for more gravy. Serves 4. Serve on mounds of rice, along with tossed green salar and French bread.

Just a note - my stepdad always cooked this in a cast iron dutch oven.

Posted to recipelu-digest Volume 01 Number 507 by Cooca2<Cooca2@...> on Jan 12, 1998

Similar recipes