Blackened Catfish Court Bouillon

Cooking Instructions

Melt the butter in a large saucepot over moderate heat, then add the garlic, celery, onion and peppers. Cook until the vegetables are tender, then add the fish stock, crushed red pepper and thyme. Bring to a boil then whisk in the roux a little at a time. Add the lemons and bring to a simmer. Add tomatoes, catfish and shrimp, and simmer over low heat until the fish is just cooked through. Add saffron, oysters and green onions and simmer for an additional 10 minutes. Season with kosher salt to taste, then remove and discard the lemon halves. Serve.

*To make blond roux, use equal parts butter and flour, measured by weight. Gently melt butter in a small saucepan. Add all-purpose flour. Stir the butter and flour over medium heat until the mixture is golden. (Chef Tees suggests using 1 pound flour and 1 pound butter; extra roux not required for recipe above can be refrigerated or frozen.)

Round Out the Meal:

With cooked rice or pasta and corn-friend okra.

Kid Friendly:

Limit spicy seasonings.