Bayou Wild TV 2.04K subscribers Chef John Folse demonstrates that garfish is not a trash fish and can be elevated to a great dish to share with friends and family
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I do believe the Cajun version is far superior. Fillet the catfish and cut into two inch square cubes. Place the bones and head in a pot with one gallon of water, one cubed onion, one stalk of celery, 2 bay leaves and a tablespoon of peppercorns. Bring to a rolling boil and cook 30 minutes, skimming the impurities that rise to the surface.
Place the bones and head in a pot with one gallon of water, one cubed onion, one stalk of celery, 2 bay leaves and a tablespoon of peppercorns. Bring to a rolling boil and cook 30 minutes, skimming the impurities that rise to the surface. Strain and reserve 3 quarts for the courtbouillon.
Catfish is of course traditional, as is gaspergou (freshwater drum), but you can make courtbuillon with any fish you can get a skinless fillet from. Some good regional alternatives would be speckled trout, walleye, smallmouth bass, black seabass, Pacific rockfish, sand or Calico bass, snapper or snook.
The courtbouillon of South Louisiana differs greatly from that of its forefather, the courtbouillon of the Mediterranean region of France. Here, we begin with the dark brown roux of the Cajuns, whereas in the South of France, the soup begins with olive oil and layers of vegetables and shellfish. I do believe the Cajun version is far superior.