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Catfish Courtbouillon

Makes about 11 cups

4 Tbsp unsalted butter
2 cups onions, diced
1½ cups green bell pepper, diced
1 cup celery, diced
1½ tsp Kosher salt
2 Tbsp garlic, minced
4 cups fresh tomatoes, diced
5 cups seafood stock
3 whole bay leaves
10 sprigs fresh thyme
2 Tbsp paprika
2 Tbsp dark roux, prepared
1½ lbs catfish fillets
3 Tbsp parsley, finely chopped
2 Tbsp green onion, chopped
how to prepare

Melt butter in a heavy bottom pot over medium heat.  Add the onions, bell peppers, celery, and salt.  Sweat the vegetables until onions are translucent and starting to brown, then add the garlic and sauté for 2 more minutes.  Add the tomatoes and cook down until they are soft and are breaking up, about 20 minutes.  Stir in the stock, bay leaves, thyme, Seafood Magic®, and paprika and let come to a simmer.  Whisk in the dark roux and bring to a boil.  Reduce heat to a simmer and cook for 30 minutes, stirring frequently.  Add the fish and let simmer for another 15 minutes, stirring every 5 minutes or so.  While stirring, you can use the back of the spoon to break some of the large pieces of fish, or you can keep them all large if you prefer.  Remove from heat and stir in the parsley and green onions.  Serve hot.

final dish
Price: $3.00
Seafood Magic 2oz.
Use Seafood Magic® to give great flavor to bronzed, fried, baked, broiled, sautéed or boiled shrimp, crab, crawfish, oysters, lobster and fish of all kinds. Easy to use in gumbos, soups, sa...

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