So on this episode of " it's 12a.m and I'm cooking something I'm clueless about" gonna try to make catfish and shrimp courtbullion....why ? Idk popped up on my YouTube feed watched like a 5min video and been wanting to try it ever since, because baked or fried fish gets kinda old , and we got some stuff we need to get rid of to make room.
Anyhow what is the stuff.


Seemed about like a seafood gumbo but with a tomato base and fish . Could of different was to go about it so idk just trying stuff , and it's a lil pot.
So half a green bell pepper that been in the fridge a whole onion

Lil flour lil erl

Mix for my roux ...and this was a lil confusing because some say you need a blonde some say you need a dark ...I went with like a half and half

Veggies

Let those cook down and soften some then tomato paste....took 5min to figure out how to open it , swear your supposed to just squeeze these and the lids pop off and you push the whole lil cylinder out but guess not. Anyhow

Annnnd that's neat just makes a big glob... You're also supposed to use some kinda stewed tomatoes or Rotel....but I hate chunk tomatoes and this is my pot so....yeah no

And again some say use vegetable juice/ stock , some say sea food....idk all we had was chicken and beef so chicken it was

Then some water and the usual stuff. Seems the usual gumbo seasoning are right


Now also added some crab boil like I do with most of my sea food stuff and this smells AMAZING. Think it would make a decent pasta sauce honestly

And just scraping off the erl as it comes up


Annnnd just gonna let that cook down a bit

Looks good but,,?
Does catfish get mushy when stewed?
I guess if it flakes apart it my work?

So these are some "catfish" fillets from Kroger we been had..... They're....idk really really firm but just cut them a little smaller

And some shrimp that have been thawing in water mixed with crab boil


Annnnd into the ...sauce ? Soup ? Stew ? Think it's in the same class as a gumbo , and no gumbo it's into own thing it's not stew or soup I WILL DIE IN THIS HILL

And let that just sit and cook for a while , shrimp cooks faster so I'll ad that last


About five min later stuff temped at 140 so then shrimp


Aaannnd boom about 5-7 min later

No not really you don't really sir the fish while it cooks just laying it in and leave it

So will definitely call this a decent success! Nothing was too over powering or too land , nice balance though it di have a bit more of a lemonly/ citrus after taste then I would have really preferred but only a little. All in all would reccomend

Looks great,,,,,, you dishwasher also….?

Wolfie...that looks fit'n....hopefully you made some cornbread to go along with the vittles.

Like it!

Close enough buddy. As you well know most recipes are merely guide lines, all can be tweaked according to personal tastes or what's available. Looks good buddy

Looks interesting.

I'd a et it

I’m gonna do that!
Usually if I’m up at 12:00am I’m in no shape to get near the stove, other than that, I’m in!

Looks good Wolfdog. If you're needing another fish recipe I got one for you that everyone here seems to really enjoy when I make it. And I just did this last weekend with some largemouth bass fillets.

You can use any white meat fish. I've used halibut, striped bass, largemouth, smallmouth, and walleye and they were all good in the chowder. Start with a boiling the carrots, add diced onions and seasonings, drop in a package of cream cheese, the sour cream and the butter, add your diced crispy cooked bacon, then add diced potatoes. Wait until the potatoes are done then add the cubed fish fillets. The fish only takes a few minutes to cook (if you add the fish to early it will start crumbling into mush as you stir the chowder). Add the flour and milk mixture at the end to thicken it the way you want. Corn bread of buttermilk biscuits go great with it.

well howd it turn out wolfdog?

When you can improvise with foods , mixing and matching unorthodox ingredients and have them turn out great, you have it down. Like music and singing, improvisation is the mark of an accomplished artist. You're on your way , Chef.

Pretty well poached fish in a cajun sauce. I would eat it looked good to me.

Looking good W’Dawg

All that type food is the same. lol Make a roux, add the trinity, add stock and Cajun seasoning, add meat, maybe a few vegetables or mushrooms, serve over rice. Watch the Stale Cracker over and over… put that on a cracker, money dude. Not that there is anything wrong with that. lol

Wolfdog , the tomato paste , open both ends with the can opener then push it through like a piston leaving the back end of the can to push everything through.