Catfish Courtbouillon
 

Courtbouillon

  
Frenchie Melancon (of Frenchie's Seafood Market near Church Point, Louisiana) tells me that pond raised catfish cannot do this dish justice. A whole fish cut into steaks is best. Even the boney pieces that form the back of the head should be added as they add flavor to the sauce. It must be a wild fish --- like yellow cat, spotted cat, or river cat. This is traditional for Friday evenings during the Lenten season. The sauce, like any tomato sauce, only gets better the longer it cooks. Add the fish near the end and "twist" the pot rather than stirring with a spoon. The fish will tend to break apart if you don't.

Catfish Steaks

Catfish Steaks

Ingredient List

4 pounds of catfish

2 onions

1 bell pepper

1 8 ounce can
cooked whole tomatoes
(Rotel)

1 small can of tomato paste

1 8 ounce can of tomato sauce

salt, black pepper, and
cayenne pepper to taste

3 cloves of garlic

Chop the onions and bellpepper finely. Mince garlic. Saute onion and bellpepper until onions look almost clear. Add tomato sauce, whole tomatoes, and paste. Add salt, black pepper, and cayenne pepper. Simmer on low heat 2 to 3 hours or until sauce has "flavored" taste. Add catfish and simmer for 20 minutes. Don't stir catfish because it will break apart. Twist pot by handle to stir.

Hanging Catfish