- Yield: 6 to 10 servings
Recipe courtesy of Gregg Collier, Executive Chef, Steelwood Country Club, Loxely, Ala.
- butter - 1 Tbsp.
- garlic cloves - 8
- onion - 1, remove core and small-dice
- stalks celery - 2, small, dice
- green bell pepper - 2, deseeded and small dice
- Creole tomatoes - 6, small, dice
- fumet - 2 1/2 cups (fish stock)
- thyme - 4 sprigs, chopped
- parsley - 5 sprigs, flat leaf, chopped
- kosher salt - 1 Tbsp.
- black pepper - 1/2 tsp.
- catfish filet - 2 lbs., 4 oz. pieces
- kosher salt - 1/2 tsp. to season catfish
- black pepper - 1 pinch to season catfish
- Place a one-gallon saucepot on medium high-heat; add butter and garlic. Let cook until garlic jsut starts to caramleize, then add onions, celery and green pepper and let cook until translucent.
- Add tomato, fument (fish stock), thyme, parsley, salt and black pepper. Let simmmer for approximately 20 minutes.
- Season catfish pieces with salt and pepper and add to pot. Let court-bouillon come back to simmer for seven minutes. Remove from stove and serve in bowls.
Chef's Note: This is very easy to make and is very healthy, with very little butter and lots of fresh vegetabales and herbs. This goes will with rice pasta nad French bread.