Ingredients
2 medium onions, chopped
3 celery, chopped
1 large fresh parsley, wash/drain/ch
1 large green pepper, chopped
2 cl garlic, minced
5 lb catfish fillets
1 salt and pepper, to taste
1 red pepper, to taste
3 tbsp vegetable oil
2 tbsp all-purpose flour, divided
1 1/2 cup tomato sauce, divided
1/4 cup water
2 lemon slices
1 large bay leaf
1/4 tsp thyme leaves
Directions
Combine vegetables; divide in half, and set aside.
Cut catfish into large pieces; generously sprinkle each piece with
salt, pepper, and crushed red pepper. Set aside.
Put oil in a large cast iron pot; top with half of fish pieces. Place
have of vegetable mixtures over fish; top with 1 tablespoon flour,
then 3/4 cup tomato sauce. Repeat layers with remaining fish pieces,
vegetables, flour and tomato sauce. Add remaining ingredients.
Cover and cook over low heat for one hour or until fish flakes easily
when tested with a fork. Shake pot frequently to keep fish from
sticking to the bottom (stirring will break up the fish). Add
additional seasonings before serving, if desired.
Yield: 6 servings.
Servings: 6 servings
Cajun Catfish Courtbouillon Recipe brought to you by Recipe Ideas
Categories: Cajun; Fish; Seafood; Soup
The History of Recipes
Recipes as a concept can be observed far back into ancient history, in fact as far as the Egyptians, and potentially, even further back. Interesting though that maybe, generally, these old records were just basic hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to historians are some tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he describes how the meals were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Aspicius describes how the ancient chefs made use of a good variety of herbs and spices, including some that we all recognise such as bay, fennel and dill. As our culinary historical trip moves to more modern times there were two books from the fourteenth century - one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books are not about the indian curry that is popular today, but rather descriptions of the types of meals on the menus of the nobility of those days. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. These new spices and herbs created an increase in books on cookery, many of which still exist in private collections. When we get to the 1900s, cookery books are starting to become popular due to more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Cajun Catfish Courtbouillon recipe.
