Catahoula Court-Bouillon

Serves: 8
Total Calories: 490


2/3 cup all-purpose flour
2/3 cup cooking oil
2 medium onions, chopped
1 sweet green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced (optional)
1 (1-pound) can can whole tomato, chopped, undrained
1 can Ro-Tel tomato
1 quart fish stock or water
1 tablespoon salt
1 teaspoon cayenne pepper
2 1/2 pounds firm white fish, cut into fillets or steaks
1 bunch green onion, tops only, chopped
1/4 cup finely chopped fresh parsley


In a large heavy pot, make a dark brown roux with flour and oil. Add onions, green pepper, celery, and garlic; cook 5 minutes. Add both cans of tomatoes and cook slowly over a low fire. Now, here’s the secret to making a good court-bouillon—let it cook until the oil forms a thin layer, like paper, over the top of the mixture. You will have to stir occasionally, but after a half hour or so, the oil will rise to the top. Add warmed fish stock or water and seasonings, and let cook for 1 hour, stirring occasionally. Add fish and cook 15–20 minutes. Right before serving, add onion tops and parsley. Check seasonings and make any necessary adjustments. I usually put a bottle of Tabasco on the table for those who wish to make it hotter. Serve in deep bowls with rice, and of course, French bread.

Nutritional Facts:

Serves: 8
Total Calories: 490
Calories from Fat: 180

This Catahoula Court-Bouillon recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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