Creato con AI
Cajun Catfish Courtbouillon
Ingredienti
4 Porzioni
- catfish fillets4 pieces
- Cajun seasoning2 tablespoons
- vegetable oil2 tablespoons
- all-purpose flour1/4 cup
- onion1 large
- green bell pepper1 large
- celery2 stalks
- garlic3 cloves
- tomato paste2 tablespoons
- diced tomatoes14,5 ounces
- fish stock2 cups
- bay leaves2 leaves
- Worcestershire sauce1 tablespoon
- hot sauceto taste
- green onions1/4 cup
- fresh parsley1/4 cup
Istruzioni
- 1
Season the catfish fillets with Cajun seasoning and set aside.
- 2
In a large pot, heat the vegetable oil over medium heat. Add the all-purpose flour to create a roux, stirring constantly until it becomes a light brown color.
- 3
Dice the onion, green bell pepper, and celery. Mince the garlic. Add these vegetables to the roux and cook until they are soft, about 5 minutes.
- 4
Stir in the tomato paste and cook for another 2 minutes.
- 5
Add the diced tomatoes, fish stock, bay leaves, Worcestershire sauce, and hot sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- 6
Gently place the seasoned catfish fillets into the pot. Cover and let it simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- 7
While the fish is cooking, finely chop the green onions and fresh parsley.
- 8
Once the fish is done, remove the bay leaves, and sprinkle the dish with the chopped green onions and parsley before serving.
