Cooking Louisiana  -  Catfish Courtbullion
Catfish Courtbullion

This is a wonderful country dish to slow cook while you have to run and do other things. Use Catfish, Redfish, Trout or any other fish that makes nice fillets.

One Cast Iron Pot (with lid)
2-2 1/2 lb. Catfish Fillet (cut into 2-3 inch pieces)
one large Yellow Onion (slice into thin rings)
one large Bell Pepper (slice into thin rings)
4 ribs of Celery (chop small)
1/2 bunch Green Onion (chop small)
1/2 tbsp. Minced Garlic
1/4 cup fresh, chopped Cilantro
Zest from a half of Lime
*toss the last 7 ingredients in a bowl to mix*

15oz. can of Diced Tomato
1 can of Rotel
small can of Tomato Sauce
1/4 cup Red Wine
1/2 cup Chicken Broth
2 tbsp. Worcestershire

*pour the last 6 ingredients in a bowl to mix well*

Salt, Black Pepper, White Pepper, Cayenne, Bay Leaf, Flour, Olive Oil

In your iron pot, drizzle in a little olive oil. Add a layer of the fish. On top of that, a layer of the vegetables. Dust with a little flour and dash or two of each seasoning. Pour-over with a little of the tomato mixture. Layer again with the fish, vegetables, flour, seasoning and tomato until the pot is full or you're all out of ingredients. Place a couple of bay leaves on top.

Put the lid on and cook to simmer for at least 2 hours.

Serve over Rice, Grits, Mashed Potatoes, Biscuits or Cornbread.