Tom'S Catfish Court Bouillon Recipe

Name: Tom'S Catfish Court Bouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8 lb. fish, cut in pieces; `1 c. flour; 1 c. margarine; 2 onions; 1/2 green bell pepper; 2 or 3 sticks celery; 3 cloves garlic; 1 Tbsp. Worcestershire sauce; 1 tsp. lemon juice; 1/2 c. onion tops and parsley; 1 small can tomato sauce; 1 small can tomato paste; 2 qt. water

Servings: persons

6 to 8 lb. fish, cut in pieces
`1 c. flour
1 c. margarine
2 onions
1/2 green bell pepper
2 or 3 sticks celery
3 cloves garlic
1 Tbsp. Worcestershire sauce
1 tsp. lemon juice
1/2 c. onion tops and parsley
1 small can tomato sauce
1 small can tomato paste
2 qt. water

1
In a Dutch oven, make a roux with flour and margarine; cut off fire and add onions, bell pepper, celery and garlic, stirring mixture until it stops sizzling.
2
Add tomato sauce and paste. Heat and stir over low heat for a few minutes.
3
Add 2 quarts of water; stir well and bring to boil.
4
Add Worcestershire sauce and lemon juice.
5
Lower heat; cover and let simmer at least 2 hours, stirring occasionally to prevent sticking on bottom.

kcal

Calories

Carbs

Protein

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 13 ingredients. The key ingredients include: 6 to 8 lb. fish, cut in pieces, `1 c. flour, 1 c. margarine, 2 onions, and more.

Yes, Tom'S Catfish Court Bouillon 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.

Tom'S Catfish Court Bouillon

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