Cajun Catfish Courtbouillon
Poached catfish in a rich tomato sauce.
Contains common allergens
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Instructions
- 1
Heat oil in a heavy Dutch oven. Whisk in the flour and cook over medium heat, stirring constantly, until the roux turns a medium peanut-butter color.
- 2
Add the diced onion, bell pepper, and celery. Cook until softened, about 5 minutes.
- 3
Stir in the diced tomatoes, fish stock, cayenne pepper, and bay leaves. Bring the mixture to a rapid simmer.
- 4
Reduce heat, cover partially, and let the sauce simmer gently for 30-40 minutes to develop a deep, rich flavor.
- 5
Gently nestle the chunks of catfish into the simmering sauce. Do not stir vigorously, or the fish will break apart.
- 6
Poach the fish for 8-10 minutes until opaque and flaky. Serve in shallow bowls over rice.
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