Crappie courtbouillon

I posted this recipe in the Louisiana Forum. I figured folks elsewhere might enjoy it too, so I m reposting it here.

Crappie Courtbouillon
Awhile back I saw a recipe for a catfish courtbouillon. I thought why not crappie. Today I decided to try it. We really enjoyed it. I think I have found us a new dish to cook for company at the camp.

Crappie Courtbouillon

1-2 lbs crappie fillets
1 clove of chopped fresh garlic
1/2 large bell pepper chopped fine
1 chopped onion
3 ribs celery chopped fine
1 14.5 oz can diced tomatoes
1 small can of tomato sauce
1 small can of tomato paste
2 T oil
1/2 t thyme
salt, black and red pepper to taste
4 cups water
glug of worchestershire sauce

In a five quart heavy pot use the oil to saute the celery, onion, bell pepper and garlic. When that is done, add the diced tomatoes tomato sauce and tomato paste. Add enough water to make it pretty thin then add your other ingredients. Simmer the mixture for several hours stirring every now and then. The idea is to cook it down to a fairly think sauce and blend all of the flovors. I added a tablespoon of sugar to offset the acid in the tomatoes. After about two hours and when the sauce is think remove about three cups of the mixture and set it aside. Take your fillets and layer them ontop of the remaing mixture inthe pot. Then take your three cups of sauce and pour it back over the fillets. Cover the pot and gently simmer it of 20 -30 minutes. Do not stir as it will damage the fillets. Just gently simmer is all do not burn. Cook a pot of rice. When the rice is done the fish will be ready. Serve the fish and sauce over a bed of rice.

Enjoy

That sounds really good...will have to try it!

X2. I will try this one next!!

I've done the same thing with shrimp creole. Made the sauce and used crappie instead. In fact, your recipe looks similar to mine, except I use shrimp/fish stock instead of water.

Will try this for sure. thanks charliee

sounds awsome