Free Recipe Courtbouillon
Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Courtbouillon Recipe
3 -(up to)
4 lb Fresh catfish; in 4 pieces
1 lg Onion; minced
1 lg Bell pepper; minced
2 Cloves garlic; minced
1 c Salad oil
3/4 c Flour
1 Rib celery w/leaves; minced
2 cn (large) stewed tomatoes
1 c Green onion tops; chopped
1/2 c Parsley; chopped
Salt & pepper to taste
Courtbouillon Preparation
Make a roux by mixing oil and flour in a heavy pot. Brown flour over a low heat until golden brown . Add onion, garlic and green pepper to the roux and saut‚ quickly. Add tomatoes and celery and simmer for 10 minutes. Add 3 cups of boiling water, salt and pepper and simmer 10 more minutes. Add fish and water to cover, if needed. Simmer 3O minutes. Add green onion tops and parsley; allow to stand for 10 minutes before serving over steamed rice. From <A Taste of Louisiana>. Downloaded from Glen’s MM Recipe Archive, .
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