Tom's Catfish Court Bouillon
Tom'S Catfish Court Bouillon is an impressive dinner. Made with 6 to 8 lb. fish, cut in pieces, `1 c. flour, 1 c. margarine, 2 onions and 1/2 green bell pepper, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
In a Dutch oven, make a roux with flour and margarine; cut off fire and add onions, bell pepper, celery and garlic, stirring mixture until it stops sizzling.
Add tomato sauce and paste. Heat and stir over low heat for a few minutes.
Add 2 quarts of water; stir well and bring to boil.
Add Worcestershire sauce and lemon juice.
Lower heat; cover and let simmer at least 2 hours, stirring occasionally to prevent sticking on bottom.
π· Perfect Pairings
Complete your meal with these
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