Catfish Courtbouillon
Full recipe at thecaglediaries.com
Utensils needed:
- 1/2 Cup Vegetable Oil
- 3/4 Cup All Purpose Flour
- 1 Large Onion, diced
- 1 Green Bell Pepper, diced
- 1 Large Rib Celery, diced
- 3 Garlic Cloves, minced
- 2 Bay Leaves
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Red Wine Vinegar
- 6 Cups Seafood Stock
- 1 (15oz) Can Diced Tomatoes
- 1 teaspoon Sugar
- 1/4 teaspoon Red Pepper Flakes
- 3lb Catfish Fillets, cut into 3" pieces
- 2 Tablespoons Creole Seasoning
- Salt & Pepper to Taste
Overview
Prep Time:
10 m
Cook Time:
1 h 20 m
Total Time:
1 h 30 m