Directions:
- In cast iron skillet, stir together the oil and flour until smooth.
- This is called roux.
- Cook roux over medium heat; stirring constantly until mixture turns a dark brown.
- Be careful, because unstirred roux will burn easily.
- When roux is ready, remove from heat and set aside.
- Using a large pot or dutch oven, combine chicken broth and tomatoes over medium high heat.
- Slowly add the cooked roux, stirring constantly until combined and thickened.
- Add onions, green pepper, celery, garlic, bay leaves and thyme.
- Bring to boil then reduce heat and simmer, covered, for about 30 minutes.
- Cut fish into bite size pieces and sprinkle with Creole seasoning.
- Add fish pieces to courtbouillon; they should be immersed in the liquid.
- Cover and slow simmer about 15 minutes or until fish is done and flakes easily.
- Serve Catfish Courtbouillon over rice in a bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 550.75 Kcal (2306 kJ) | ||
| Calories from fat | 319.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.55g | 55% | |
|---|---|---|---|
| Cholesterol | 93.91mg | 31% | |
| Sodium | 959.98mg | 40% | |
| Potassium | 738.09mg | 16% | |
| Total Carbs | 27.54g | 9% | |
| Sugars | 2.06g | 8% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 26.23g | 52% | |
| Vitamin C | 34.6mg | 58% | |
| Iron | 1.6mg | 9% | |
| Calcium | 91.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 138.41 Kcal (579 kJ) | ||
| Calories from fat | 80.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.93g | 55% | |
|---|---|---|---|
| Cholesterol | 23.6mg | 31% | |
| Sodium | 241.25mg | 40% | |
| Potassium | 185.49mg | 16% | |
| Total Carbs | 6.92g | 9% | |
| Sugars | 0.52g | 8% | |
| Dietary Fiber | 0.83g | 13% | |
| Protein | 6.59g | 52% | |
| Vitamin C | 8.7mg | 58% | |
| Iron | 0.4mg | 9% | |
| Calcium | 23mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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