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Koo Bee Yon (Court Bouillon)

Ingredients
  Celery ribs 3 , chopped
  Onion 2 Cup (32 tbs), chopped
  Fresh parsley 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm)
  Catfish 3 Pound
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Red pepper 1⁄4 Teaspoon
  Vegetable cooking spray 1
  All purpose flour 2 Tablespoon
  Tomato sauce 8 Ounce (1 Can)
  Water 1⁄4 Cup (4 tbs)
  Ground thyme 1⁄4 Teaspoon
  Bay leaves 2
Directions

MAKING
1) Mix the vegetables together and divide into equal portions. Set aside.
2) Cut the fish into large pieces and generously sprinkle with salt, pepper and red pepper.
3) Use cooking spray to grease a large saucepan.
4) Add half of the fish to the pan.
5) Add in half of the vegetables over the fish.
6) Top with 1 tablespoon of flour, 3/4 cup tomato sauce.
7) Repeat layers one more time.
8) Place a lid and cook over gentle heat for 1 hour, till the fish flakes easily.
9) Do not stir, but shake pot occasionally to avoid the fish sticking at the bottom.

SERVING
10) Serve with a side of garlic bread

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Method: 
Slow Cooked
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1703 Calories from Fat 378

% Daily Value*

Total Fat 42 g64.6%

Saturated Fat 10.5 g52.6%

Trans Fat 0 g

Cholesterol 789.3 mg263.1%

Sodium 1241.4 mg51.7%

Total Carbohydrates 86 g28.6%

Dietary Fiber 15 g60%

Sugars 28.3 g

Protein 236 g471.6%

Vitamin A 154% Vitamin C 252.4%

Calcium 48.6% Iron 81.7%

*Based on a 2000 Calorie diet

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Koo Bee Yon (Court Bouillon) Recipe