CATFISH COURT COUBILLION

Catfish Courtbouillon

Prep Time Cook Time Yield

1 Hour 30 Mins 1 Hour Makes 6 to 8 servings

Stephen Stryjewski, Cochon. Stephen and co- owner Donald Link conceived Cochon as a shrine to ultra-authentic Cajun foods. That means using the freshest local ingredients available and making ingredients like boudin and andouille sausage the old-fashioned way in the back of the restaurant. Unlike its French ancestor, a light broth used for poaching, a Cajun-style courtbouillon is a thick sort of fish stew, here made even more delicious by frying the fish first.

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   Ingredients

2 red bell peppers

2 green bell peppers

2 poblano peppers

1 jalapeño pepper

3 medium tomatoes

How to Make It

Step 1 Preheat broiler. Broil peppers and tomatoes on a foil-lined baking sheet 5 inches from heat, with oven door partially open, about 5 minutes on each side or until blistered. Place in a heavy- duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Open bag, and

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 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

allow to cool. Peel peppers and tomatoes; remove and discard seeds and stems from peppers.

pointed end of garlic head; place on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal. Bake at 1 hour; remove and allow to cool. Squeeze pulp from garlic cloves, and place in a food processor with peeled peppers and tomatoes. Pulse until roughly chopped and a chunky consistency.

Step 3 Melt butter in a large saucepan over medium heat. Add onion, and cook until soft and just beginning to brown, about 8 minutes. Add chopped raw garlic, and cook 1 minute more. Stir in chopped pepper mixture.

Step 4 Add stock and vinegar, and bring to a low boil. Simmer, uncovered, 30 minutes or until sauce has a thick, stew-like consistency. Season with hot sauce, salt, and pepper. Stir in mint and next 3 ingredients.

 Step 2

Reduce oven temperature to 400o. Cut off

              

Step 5 Combine flour and

1 cup self-rising

white cornmeal

mix Season catfish with salt and

cornmeal in a shallow dish.

 2 pounds small catfish fillets

Hot cooked rice

pepper, and dredge in cornmeal mixture, pressing to adhere. Heat remaining 4 tablespoons oil in a large skillet over high heat, and fry catfish in batches, 3 minutes per side or until cooked through. Transfer to a paper towel-lined baking sheet, and place in a 200o oven to keep warm.

Step 6 Place rice on a large serving platter. Remove fish from oven, and arrange on top of rice. Spoon sauce over fish and serve remaining sauce alongside. Season with salt, pepper, and hot sauce to taste.