6 to 8 servings

Catfish Courtbouillon


3-4 lb. catfish or redfish
Salt, pepper and cayenne pepper to taste
1 egg, slightly beaten
Flour, for dredging
Vegetable oil, for frying, plus 1/2 cup
1/2 cup flour
3-4 large onions, chopped
5 large cloves garlic, minced
1 celery stalk, chopped
3-4 bell peppers, chopped
2-3 bunches green onions, chopped
2 medium tomatoes, chopped
2 6-oz. cans tomato paste
1 8-oz. can tomato sauce
1 tbsp. brown sugar
1/2 cup chopped parsley
14 oz. can sliced mushrooms


Season fish with salt, pepper and cayenne pepper to taste. Dip in egg, dredge in flour, and fry in vegetable oil until crispy and golden brown. Drain on paper towels and set aside.

In a large pot, make roux with 1/2 cup oil and 1/2 cup flour. Add onions, celery, and bell peppers and saute until wilted. Add garlic and green onions. Add tomatoes and keep stirring. Cook 30 minutes.

Add tomato paste and continue to stir constantly. After 10 minutes, add tomato sauce, mushrooms, and brown sugar. Stir in parsley. Simmer for 30-45 minutes.

Carefully add fish, don't stir, and simmer. Cook another 30 minutes on low heat.

Serve over rice.