Catfish Courtbouillon

Course Soups and Stews Prep Time 1h 30m

Ingredients in this Recipe

1 cup all purpose flour
1 cup self rising white cornmeal mix
1 large onion, diced (about 1 cup)
1 whole head garlic
1/2 cup red wine vinegar
1/2 teaspoon lemon juice
1/4 cup fresh mint leaves
1/4 cup fresh parsley
2 cups fish or seafood stock (for testing purposes, we used Kitchen Basics brand)
2 green bell peppers
2 poblano peppers
2 pounds small catfish fillets
2 red bell peppers
2 tablespoons butter
3 medium tomatoes
4 green onions, sliced
5 tablespoons vegetable oil, divided
6 medium cloves garlic, chopped (about 1/4 cup)
Freshly ground pepper, to taste
Hot cooked rice
Hot sauce, to taste
Salt, to taste

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