It was a reicpe my grandma used to make it had fish broth, with a tomato base and light lemon taste. It was like a soup served over rice.
2006-09-13 16:48:18 · 5 answers · asked by arl21amber 4 in Food & Drink ➔ Cooking & Recipes
Irish but she made lots of cajun dishes too. We live louisiana.
2006-09-13 16:58:49 · update #1
Title: Cajun Catfish Courtbouillon
Yield: 6 Servings
Ingredients
2 md onions; chopped
3 celery; chopped
1 lg fresh parsley; wash/drain/ch
1 lg green pepper; chopped
2 cl garlic; minced
5 lb catfish fillets
1 salt and pepper; to taste
1 red pepper; to taste
3 tb vegetable oil
2 tb all-purpose flour; divided
1 1/2 c tomato sauce; divided
1/4 c water
2 lemon slices
1 lg bay leaf
1/4 ts thyme leaves
2006-09-13 17:02:19 · update #2
This was probobly a type of Courtbouillion. Which can be made with a red sauce, white sauce. Manhattan type clam chowders are also made similar to this.
2006-09-13 16:58:19 · answer #1 · answered by smokey 2 · 2⤊ 1⤋
Sounds like Boulliabaisse.
Boulliabaisse is a fish-based soup (or just the stock) and you put other stuff in it, like tomatoes, salt, pepper, other vegetables if you like, etc. and you can eat it like soup/stew, or like your grandmother served it, over rice.
Boulliabaisse originates in France, but many European countries have a similar versions of this tasty soup.
2006-09-13 23:50:55 · answer #2 · answered by monkiegirl37 4 · 0⤊ 0⤋
Do you know your grandmother's nationality or heritage? That could help.
Sounds like south-western Europe to me.
2006-09-13 23:56:17 · answer #3 · answered by A Box of Signs 4 · 0⤊ 0⤋
I think it is cioppino - it is an Italian fish stew
2006-09-13 23:54:44 · answer #4 · answered by Anonymous · 0⤊ 0⤋
not sure but was it Ludafisk?
2006-09-13 23:52:52 · answer #5 · answered by Anonymous · 0⤊ 0⤋