CATFISH COURTBOUILLION

Great classic dish. A family favorite! Pronounced “Cubion” or “Kubion.” A Cajun fish soup.

6 tbsp salad oil
6 tbsp flour
1/2 cup each of onion and celery, finely chopped
1/2 cup green onions, finely chopped
2 tsp garlic, finely chopped
3 cups peeled tomatoes, coarsely chopped
1 cup tomato puree
1 cup red peppers, finely chopped
1 cup bottled/canned clam juice or fish stock
1/2 cup dry red wine
1 large bay leaf
1/2 tsp sea salt
1/2 tsp lemon pepper seasoning
1/2 tsp ground thyme
1/4 tsp ground allspice
2 1/2 pound catfish, redfish or snapper (fillets or strips)
2 tbsp fresh lemon juice
2 tsp Tabasco, more or less to suit taste
Directions


In a 4 quart or larger pot heat the oil and add the flour to make a roux. Cook over low heat, stirring constantly until dark brown (be careful not to burn it!).

Add both types of onions, celery and garlic...simmer 5 minutes or until soft. Add tomatoes, tomato puree, red peppers, clam juice or fish stock, wine, bay leaf and all other spices EXCEPT for Tabasco and lemon juice. Cook uncovered for 15 minutes, stirring occasionally.

Stir in the lemon juice and Tabasco to taste, reducing heat to low. Add fish and gently bury the fish down into the sauce mixture. Simmer covered for 20 to 25 minutes until fish is flaky or fork tender.

Remove the bay leaf and serve immediately.