WebAdjust an oven rack to the top third of the oven and preheat broiler. In a small bowl, combine cumin, onion powder, salt, ground black pepper, garlic powder, and …
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WebCalories per serving of Catfish Coubion 230 calories of Channel Catfish, (5.33 oz) 11 calories of Tomato Paste, (0.08 can (6 oz)) 7 calories of Onions, raw, (0.17 medium (2 …
WebIngredients. 4 pounds of catfish. 1 8 ounce can cooked whole tomatoes (Rotel) 2 onions. 1 bell pepper. 3 cloves of garlic. salt, black pepper, cayenne pepper. 1 small can of tomato …
My mother originally cooked Coubion with catfish or any other thick fish that could hold together and not break apart in this tasty sauce! Due to the fact that Big Goo doesn’t eat catfish and I am allergic, I decided to use Tilapia.
Saute onion and bellpepper until onions look almost clear. Add tomato sauce, whole tomatoes, and paste. Add salt, black pepper, and cayenne pepper. Simmer on low heat 2 to 3 hours or until sauce has "flavored" taste. Add catfish and simmer for 20 minutes. Don't stir catfish because it will break apart. Twist pot by handle to stir.
Chop the onions and bellpepper finely. Mince garlic. Saute onion and bellpepper until onions look almost clear. Add tomato sauce, whole tomatoes, and paste. Add salt, black pepper, and cayenne pepper. Simmer on low heat 2 to 3 hours or until sauce has "flavored" taste. Add catfish and simmer for 20 minutes.
After 30 minutes, carefully add the fish chunks, and limit the stirring so you want break up the fish. Cook the fish for about 10 minutes, now add the seasoned shrimp and cook about 7 minutes more. Serve the Coubion over hot rice, garnished with green onions and extra hot sauce if you dare.