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Started By
Message
Anyone have a recipe to fish coubion?
Posted on 5/26/18 at 11:40 pm
Posted on 5/26/18 at 11:40 pm
My grandfather used to make this, but he took the recipe to his grave. Anyone have an authentic recipe that they would not mind sharing? I have not had it in years. If it is in TD cookbook I’ll take the time to look.
10
Posted on 5/26/18 at 11:46 pm to DeafJam73
Courtbouillon
Posted on 5/26/18 at 11:53 pm to DeafJam73
Posted on 5/26/18 at 11:54 pm to DeafJam73
quote:
coubion
At least you can pronounce it.
Posted on 5/27/18 at 8:24 am to DeafJam73
Redfish Grill recipe
I make this a lot because it is lighter than most which I prefer. And quick. I use chicken stock instead of fish fumet which I normally don’t have. If no fresh tomatos use a good canned. Any firm fish works, redfish, snapper, catfish even shrimp.
I make this a lot because it is lighter than most which I prefer. And quick. I use chicken stock instead of fish fumet which I normally don’t have. If no fresh tomatos use a good canned. Any firm fish works, redfish, snapper, catfish even shrimp.
Posted on 5/27/18 at 8:39 am to bnh
quote:
Courtbouillon
I’m 34 and didn’t know how to spell this properly until 2 years ago. I’ve heard the English pronunciation court-bouillon but always thought the French was a different word.
don’t feel bad OPPosted on 5/27/18 at 8:59 am to DeafJam73
I love a good fish cortbullion.
Posted on 5/27/18 at 9:03 am to DeafJam73
quote:
coubion
Lol. I'll give you an "A" for effort.
Posted on 5/27/18 at 11:31 am to DeafJam73
quote:
4lbs catfish
1/2 cup vegetable oil
1 clove garlic
1 large onion, chopped finely
1 cup celery chopped and a few minced celery leaves
1/2 cup bell pepper, chopped fine
1/2 cup green onions bottoms; then cut up the onion tops
2 tbsp or more of finely chopped parsley
1 can tomato paste or 2 according to taste
1 large can tomatoes
Salt, red and black pepper to taste
1 cup water (approximately)
Directions
Allow 1/2 to 3/4 pounds of dressed, cut-up catfish per each adult. Apply salt, black and cayenne pepper and paprika to fish. Dip fish generously in flour and fry in a hot vegetable oil until deep golden brown all over. Remove and drain on paper towels.
In large (preferably black cast iron or heavy aluminium) Dutch oven, prepare the following:
Sauté the ingredients in the order given (oil, garlic, onion, celery, bell pepper, green onions, onion tops, parsley, tomato paste, canned tomato) and cook over medium heat uncovered until grease comes to the top.
Place the fried fish in this preparation so that no piece is touching each other.
Lower the heat, add water and put the lid on pot cooking slowly for approximately 30 minutes more being very careful not to stir (as this would break the fish). If absolutely necessary, swish whole pot with the lid on gently from side to side to avoid breaking up the fish.
Serve in gumbo (flat soup) plates over hot rice and you have a delicious South Louisiana Acadian Meal!
I use this recipe. Doesn't have to be catfish.
This post was edited on 5/27/18 at 11:33 am
Posted on 5/27/18 at 1:22 pm to LSUlefty
Like I said, he didn’t write the recipe down. He just knew it. Never actually saw the word on paper.
Thanks for the help guys.
Thanks for the help guys.
Posted on 5/27/18 at 2:02 pm to DeafJam73
River roads has a good recipe
Posted on 5/27/18 at 2:55 pm to DeafJam73
quote:
coubion
No but I have dat atoofay recipe
Posted on 5/27/18 at 9:19 pm to DeafJam73
At least you didn't call it a couvion.
I cook it very similar to Prudhomme's recipe above, except I don't bake the fish. After the sauce is built, I add the fish and simmer it on low, low heat on the stove until the fish is cooked.
DO NOT STIR THE COURTBOULLION ONCE THE FISH IS IN.
You'll break the fish. You might think to yourself, "Self, I can just stir it a little and if I'm careful, it'll be okay", but you'd be stupid and wrong and sad if you do it.
This is also why I drop the heat as low as I can get it and just get a couple of bubbles in the sauce before the fish goes in the pool. If you cook it too hard, it'll be like stirring it and would be stupid and wrong and make you sad.
DO NOT STIR THE COURTBOUILLION ONCE THE FISH IS IN.
Make sure to cook it in something like a black iron pot that has the wire bail that you can use to spin the whole pot back and forth after the fish goes in.
Also, if you're cooking redfish, you're doing it right because that makes a delicious courtboullion.
I cook it very similar to Prudhomme's recipe above, except I don't bake the fish. After the sauce is built, I add the fish and simmer it on low, low heat on the stove until the fish is cooked.
DO NOT STIR THE COURTBOULLION ONCE THE FISH IS IN.
You'll break the fish. You might think to yourself, "Self, I can just stir it a little and if I'm careful, it'll be okay", but you'd be stupid and wrong and sad if you do it.
This is also why I drop the heat as low as I can get it and just get a couple of bubbles in the sauce before the fish goes in the pool. If you cook it too hard, it'll be like stirring it and would be stupid and wrong and make you sad.
DO NOT STIR THE COURTBOUILLION ONCE THE FISH IS IN.
Make sure to cook it in something like a black iron pot that has the wire bail that you can use to spin the whole pot back and forth after the fish goes in.
Also, if you're cooking redfish, you're doing it right because that makes a delicious courtboullion.
This post was edited on 5/27/18 at 9:33 pm
Posted on 5/28/18 at 11:32 am to TigerstuckinMS
Don’t stir! We rotate the pot by hand if needed.
Posted on 5/28/18 at 1:53 pm to TigerstuckinMS
quote:
DO NOT STIR THE COURTBOUILLION ONCE THE FISH IS IN.
quote:
Also, if you're cooking redfish, you're doing it right because that makes a delicious courtboullion.
Posted on 5/29/18 at 4:03 pm to saintsfan1977
A court bouillon is a flavored liquid used for poaching (cooking) things. One should want to cook the raw fish in the court bouillon, not elsewhere to add later. The point is to get the (in this case) fish to become infused with the flavor of the court bouillon. It should be spicy & strong, with consistency more like a broth or stock than a gravy. I like large chunks of aromatic vegetables and tomatoes in it, and I may just leave the bay leaves in, too.
Posted on 5/29/18 at 8:53 pm to DeafJam73
The longer you cook the courtbouillon, the sweeter it will become, from the break down of the tomato.. I like it to cook a few hours, uncovered, on low before the fish goes in.
Snap E Tom is a good spicy tomato juice that will add a little zip and keep your courtbouillon from drying up.
Snap E Tom is a good spicy tomato juice that will add a little zip and keep your courtbouillon from drying up.
This post was edited on 5/29/18 at 9:45 pm
Posted on 5/30/18 at 9:21 am to TigerstuckinMS
quote:At my house it was Couvillion.
At least you didn't call it a couvion.
When my dad could not catch gou, he actually bought it.
Posted on 5/30/18 at 2:31 pm to AlxTgr
melt stick of butter, sauté onion/bellpeppers in butter until translucent, mix in can of cream-of-shrimp, let simmer for 3-5 min, add tomato paste until color is the pink/red to your liking, add catfish (spotted cat) steaks along bottom of pot on top of sauce (do not stack fish on top of each other), let simmer until fish is cooked (flaky) ~45min.
My grandfather used the "cold-pack" method. He knew exactly how much flour and water to put in the pot instead of using cream-of-shrimp. He would basically just add all ingredients with this flour/water mixture and let it simmer, occasionally lifting the handle and twisting the pot back and forth to prevent from sticking to the bottom.
My grandfather used the "cold-pack" method. He knew exactly how much flour and water to put in the pot instead of using cream-of-shrimp. He would basically just add all ingredients with this flour/water mixture and let it simmer, occasionally lifting the handle and twisting the pot back and forth to prevent from sticking to the bottom.
Posted on 5/30/18 at 2:39 pm to TigerstuckinMS
(no message)
This post was edited on 10/12/22 at 7:37 am
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