Not too many pictures with this, wasn't planing to post it actually. But it was unbelieveably delicious. So lets get to it.
Courtbouillon, one of its many spellings, its pronounced Coo-bee-yahn. There are as many ways that we make it there are to spell it. I spell it Courtbouillon because it reminds me of the french cooking. Its really a poached seafood with a bunch of sweated fresh veggies. Its almost like a Bouillabasisse..... To me its a thin watery but light and flavorful dish, served over rice. So you could even call it a gumbo. LOL
Its citrus time on the gulf coast, we actually had our winter last week, one night we had a freeze! So all the backyard citrus had to be picked. Meyers lemons, ruby red grapefruits, navel oranges, satsumas, kumquats, etc..... So I thought of a courtbouillon when a friend dropped off some fresh catfish steaks. Steaks? Well yes we grow big catfish here and cut steaks off of them and have to have special recipes to cook them.
BTW I showed some grapefruits my Baby Sis brought last week I think here's a small basket of them, they are my favorite!
LOL..... I didn't get this many lemons..... I still have zip locks in the freezer of juices frozen in ice cube trays from last year, or was it years before last <shrugs>
Cut catfish steaks into large pieces. Add salt & Pepper, hot sauce, green onions, parsley, lea & perrins, bitters and thyme and pour over fish. Set aside. You can add a touch of a cajun seasoning if you like but its supposed to be a light thin meal about the veggies as much as the fish or seafood. Don't over power it.
Large sauce pan, melt butter, add a few drops of olive oil. Cut garlic in half, place cut side down in the skillet, add trinity, tomatoes and tomato paste, place heat to the very lowest setting and cover. Let the veggies sweat for 15 to 30 mins till translucent (cooked).
Drain the juices off the catfish into the pot. Stir and bring back to a boil.
Real rice, not precooked, par-boiled, or left over..... I like medium grain with this thin gravy.
Add the pieces of fish gently to the pot, top with the greenery and sliced lemons. Add water to not quite cover fish. Return almost to a boil, replace the lid and turn off the fire. Walk away. You are finished until serving, Let set 15 mins. DO NOT EVER STIR once fish is added.
Serve over hot rice!
I appoligize, no bear pictures but it completely disappeared in a flash! **POOF*** Gone!
Courtbouillon, one of its many spellings, its pronounced Coo-bee-yahn. There are as many ways that we make it there are to spell it. I spell it Courtbouillon because it reminds me of the french cooking. Its really a poached seafood with a bunch of sweated fresh veggies. Its almost like a Bouillabasisse..... To me its a thin watery but light and flavorful dish, served over rice. So you could even call it a gumbo. LOL
Its citrus time on the gulf coast, we actually had our winter last week, one night we had a freeze! So all the backyard citrus had to be picked. Meyers lemons, ruby red grapefruits, navel oranges, satsumas, kumquats, etc..... So I thought of a courtbouillon when a friend dropped off some fresh catfish steaks. Steaks? Well yes we grow big catfish here and cut steaks off of them and have to have special recipes to cook them.
BTW I showed some grapefruits my Baby Sis brought last week I think here's a small basket of them, they are my favorite!
LOL..... I didn't get this many lemons..... I still have zip locks in the freezer of juices frozen in ice cube trays from last year, or was it years before last <shrugs>
Cut catfish steaks into large pieces. Add salt & Pepper, hot sauce, green onions, parsley, lea & perrins, bitters and thyme and pour over fish. Set aside. You can add a touch of a cajun seasoning if you like but its supposed to be a light thin meal about the veggies as much as the fish or seafood. Don't over power it.
Large sauce pan, melt butter, add a few drops of olive oil. Cut garlic in half, place cut side down in the skillet, add trinity, tomatoes and tomato paste, place heat to the very lowest setting and cover. Let the veggies sweat for 15 to 30 mins till translucent (cooked).
Drain the juices off the catfish into the pot. Stir and bring back to a boil.
Real rice, not precooked, par-boiled, or left over..... I like medium grain with this thin gravy.
Add the pieces of fish gently to the pot, top with the greenery and sliced lemons. Add water to not quite cover fish. Return almost to a boil, replace the lid and turn off the fire. Walk away. You are finished until serving, Let set 15 mins. DO NOT EVER STIR once fish is added.
Serve over hot rice!
I appoligize, no bear pictures but it completely disappeared in a flash! **POOF*** Gone!
