COCHON’S CATFISH COURT BOUILLON

Cochon’s Catfish Court Bouillon

Yield: 6 servings

INGREDIENTS

1 large onion, diced
6 oz. lard
¼ cup chopped raw garlic
2 red bell peppers, roasted, seeded, and peeled
2 green peppers, roasted, seeded, and peeled
2 poblano peppers, roasted, seeded, and peeled
1 jalapeño pepper, roasted, seeded, and peeled
3 medium-sized ripe tomatoes, roasted and peeled
1 head garlic, roasted and separated into peeled cloves
2 cups fish stock
½ cup red wine vinegar
Hot sauce, to taste
Salt and pepper, to taste
2 lb. small catfish fillets
2 cups Hoppin’ John’s Stone-Ground Corn Flour
¼ cup whole mint leaves
¼ cup whole Italian parsley leaves
4 scallions, grilled and sliced
1 lemon, halved

PREPARATION

In a large deep skillet or a sauté pan, sweat the onions in 2 ounces of the lard. When the onions are soft and just beginning to pick up color, stir in the chopped garlic. Cook, stirring, for a minute or so and set aside.

Place the peppers, tomatoes, and roasted garlic in the bowl of a food processor and pulse until a nice chunky consistency is achieved. Add to the onion and garlic mixture in the skillet. Stir in fish stock and vinegar and bring to a simmer. Let simmer for 30 minutes and season to taste with hot sauce and salt and pepper. It should be the consistency of a thick stew and have a nice balance of heat and vinegar.

Season the catfish with salt and pepper and dust liberally with corn flour. Shallow fry the catfish in the remaining lard. Add to the sauce along with mint, parsley, and scallions.

Taste to see if more hot sauce, salt, and/or pepper is needed. Sprinkle with lemon juice and serve with white rice.Q@