Catfish Courtbouillon

Catfish Courtbouillon
Photo by Kate Sears

Ingredients

  • Hot sauce, to taste
  • Hot cooked rice
  • 5 tablespoons vegetable oil, divided
  • 4 green onions, sliced
  • ¼ cup fresh mint leaves
  • Salt, to taste
  • ¼ cup fresh parsley
  • + 16 more ingredients
    • 1 whole head garlic
    • 2 tablespoons butter
    • 1 cup all-purpose flour
    • 2 green bell peppers
    • ½ teaspoon lemon juice
    • 3 medium tomatoes
    • 1 cup self-rising white cornmeal mix
    • 1 large onion, diced (about 1 cup)
    • ½ cup red wine vinegar
    • 2 poblano peppers
    • 6 medium cloves garlic, chopped (about 1/4 cup)
    • 2 cups fish or seafood stock (for testing purposes, we used Kitchen Basics brand)
    • Freshly ground pepper, to taste
    • 2 red bell peppers
    • 1 jalapeño pepper
    • 2 pounds small catfish fillets

1. Preheat broiler. Broil peppers and tomatoes on a foil-lined baking sheet 5 inches from heat, with oven door partially open, about 5 minutes on each side or until blistered. Place in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Open bag, and allow to cool. Pe...

View full recipe at My Recipes

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