Courtbouillon (COO-be-yahn)
From circlemoon8 13 years ago
- not specific to make
- Serves 6-8
This is very close to how I make it, but I use catfish. I've taken it to a neighborhood cookout and it was a hit!
Ingredients
- 5 lbs red snapper shopping list
- 2 cups water or broth shopping list
- 1 cup bacon drippings shopping list
- 1 lg onion, chopped shopping list
- 1 bell pepper, chopped shopping list
- 6 stalks celery, chopped shopping list
- 1 can tomato paste shopping list
- salt, pepper, and red pepper flakes to taste shopping list
- 1/4 cup worcestershire sauce shopping list
- small bunch green onions, chopped shopping list
- 6 bay leaves shopping list
- pinch sweet basil shopping list
- 1/4 tsp oregano shopping list
How to make it
- Cut the thick portions of the fish into 2" squares and set aside. Cook the remainder of the fish in one cup of seasoned water to make a fish stock. (add bones and head if using whole fish) Remove the head and bones and reserve stock containing small bits of meat.
- Gravy: In an iron pot, saute onion, celery, and bell pepper in the bacon drippings very, very slowly until vegetables appear almost congealed, but not browned. Add tomato paste (at this point I let the tomato paste cook a bit and it will make the mixture golden) then add 1 cup water and the cooled fish stock. Add remaining seasonings. Cook two hours at very low temp. Then add the squares of fish. Cook only 20 minutes after adding fish squares. Serve over hot rice.
People Who Like This Dish 3
- alikat3 Nowhere, Us
- phinesse391 Nowhere, Us
- clbacon Birmingham, AL
- circlemoon8 Mesa, Arizona
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments