Catfish Courtbouillon Recipe

Name: Catfish Courtbouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers; 2 green bell peppers; 2 poblano peppers; 1 jalapeno pepper; 3 medium tomatoes; 1 whole head garlic; 5 tablespoons vegetable oil, divided; 2 tablespoons butter; 1 large onion, diced (about 1 cup); 6 medium cloves garlic, chopped (about 1/4 cup); 2 cups fish or seafood stock (for testing purposes, we used Kitchen Basics brand); 1/2 cup red wine vinegar; Hot sauce, to taste; Salt, to taste; Freshly ground pepper, to taste; 1/4 cup fresh mint leaves; 1/4 cup fresh parsley; 4 green onions, sliced; 1/2 teaspoon lemon juice; 1 cup all-purpose flour; 1 cup self-rising white cornmeal mix; 2 pounds small catfish fillets; Hot cooked rice

Servings: persons

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

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. Peel peppers and tomatoes; remove and discard seeds and stems from peppers.
2
Reduce oven temperature to 400u00b0. Cut off pointed end of garlic head; place on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal. Bake at 1 hour; remove and allow to cool. Squeeze pulp from garlic cloves, and place in a food processor with peeled peppers and tomatoes. Pulse until roughly chopped and a chunky consistency.
3
Melt butter in a large saucepan over medium heat. Add onion, and cook until soft and just beginning to brown, about 8 minutes. Add chopped raw garlic, and cook 1 minute more. Stir in chopped pepper mixture.
4
Add stock and vinegar, and bring to a low boil. Simmer, uncovered, 30 minutes or until sauce has a thick, stew-like consistency. Season with hot sauce, salt, and pepper. Stir in mint and next 3 ingredients.
5
Combine flour and cornmeal in a shallow dish. Season catfish with salt and pepper, and dredge in cornmeal mixture, pressing to adhere. Heat remaining 4 tablespoons oil in a large skillet over high heat, and fry catfish in batches, 3 minutes per side or until cooked through. Transfer to a paper towel-lined baking sheet, and place in a 200u00b0 oven to keep warm.
6
Place rice on a large serving platter. Remove fish from oven, and arrange on top of rice. Spoon sauce over fish and serve remaining sauce alongside. Season with salt, pepper, and hot sauce to taste.

726

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 red bell peppers, 2 green bell peppers, 2 poblano peppers, 1 jalapeno pepper, and more.

Yes, Catfish Courtbouillon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catfish Courtbouillon

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