Catfish Courtbouillon

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2 red bell peppers

2 green bell peppers

2 poblano peppers

1 jalapeƱo 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

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