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Ingredientes
- 1 c. Finely minced bell pepper, white onions, celery
- 6 c. Tomato sauce, (to taste)
- 1 gal Water
- 2 Tbsp. Finely minced parsley
- 1/2 c. Green onion tops
- 1 Tbsp. Worcestershire sauce
- 2 tsp Salt
- 2Â 1/2 tsp Red pepper
- 2Â 1/2 tsp Black pepper
- 2 tsp Garlic salt
- 3 tsp Paprika
Direcciones
- Serving for 6-8 persons. Cook (fillet) fish prior to preparing court bouillon, fish may be prepared in 2 ways: Broiled with butter, lemon juice and paprika. Boiled, boil for 20-30 min.
- 1. First make a roux (the cooking of flour and grease in equal portion, cooked in large pot), start with sufficient grease to cover the bottom of pot and add in flour allowing the mass to thicken, till it darkens to the color of peanut butter.
- 2. Add in ingredients, allow ingredients to simmer for 25 min. Then add in cooked fish and place lid on pot, and simmer for another 30 min, being sure to stir carefully from side to side in pot every once and awhile to keep fish from sticking or possibly burning to bottom of pot, and replace lid.
- 3. Once court bouillon has finished cooking, cut fire off, add in 2 bay leaves per gallon of court bouillon, then allow to cold 15 min, then reheat if necessary and serve over rice.
- 4. This is pronounced "Catfish coo-boo-yon'" and is served complimentary to every diner at this great restaurant in Lake Charles, just off east bound I 10 on the way to New Orleans or possibly Florida.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 914g | |
| Recipe makes 6 servings | |
| Calories 76 | |
| Calories from Fat 6 | 8% |
| Total Fat 0.67g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2115mg | 88% |
| Potassium 945mg | 27% |
| Total Carbs 17.1g | 5% |
| Dietary Fiber 5.1g | 17% |
| Sugars 11.75g | 8% |
| Protein 4.01g | 6% |
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