Catfish Courtbouillon
Catfish Courtbouillon Also called Couvillon (Coo-vee-yohn) or Coubion (Coo-bee-yohn) Ingredients: 1/4 cup oil (I use extra virgin olive oil) 1/2 stick butter 1 onion, diced 3 ribs celery with leaves, chopped 1 bell pepper, chopped 4 cloves of garlic, chopped 1/4-1/3 cup flour 1/2 cup milk 1/2 cup wine 2 16 oz. can crushed tomatoes 1 cup seafood stock, chicken stock or water* 1 tsp Cajun/Creole seasoning** 1/2 tsp. dried thyme 2 pounds catfish filets or white firm fish, cut in large chunks (I like to use deboned fish-do not use oily fish such as salmon) Optional: Shrimp or Crawfish To make Courtbouillon : In a large heavy pot, heat 1/4 cup oil and add onion, celery and bell pepper and cook for one minute. Add garlic and cook another one or two minutes. Add 1/4 stick butter. When melted, add the flour and stir. Cook about 2-3 minutes and then slowly add the milk. Stir until very thick. Add the wine and stir. Add ...