Fish soup is as essential to French cuisine as gumbo is to French Louisiana. I love the flavors of briny stock-infused shellfish and finfish swimming in a bowl of herbs and vegetables. In my younger years, I once traveled the length of France searching for the perfect soupe de poisson, and two weeks later I…
Catfish Courtbouillon
My Cajun recipe for Catfish Courtbouillon uses a pungent seafood stock (I make mine from dried shrimp) and the addition of a couple of spoonfuls of dark roux. Rather than the red gravy Creole version, in this Cajun recipe for courtbouillon I use a light hand on the tomatoes favoring canned diced tomatoes rather than…