110 COUSHATTA GARFISH STEW | Hooks, Lies & Alibis with Chef John Folse | LPB
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Thursday, January 18, 2018
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110 COUSHATTA GARFISH STEW

Prep Time: 1½ Hours
Yields: 6–8 Servings

Comment:
The tribal symbol of the Coushatta Indians is the garfish. This fish not only symbolizes sustenance and nourishment, but it also plays an important part in tribal customs. The bones are used for jewelry and costuming, while the hide is used for shoes and clothing. This prehistoric fish also symbolizes strength and survival.

Ingredients for Garfish Patties:

4 cups poached garfish meat
½ cup diced onions
½ cup diced celery
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
1 tbsp minced garlic
2 eggs
¼ cup sliced green onions
1 cup seasoned Italian bread crumbs
½ cup melted butter
salt and black pepper to taste
granulated garlic to taste


Method for Garfish Patties:
Preheat oven to 375°F. In a large mixing bowl, combine all ingredients except bread crumbs and butter. Using your hands, mix until well blended. Remove ½ cup of mixture for use in stew and set aside. Slowly add bread crumbs to remaining mixture in bowl. Season to taste using salt, pepper and granulated garlic then form mixture into 12 (2½-inch) equal patties. Place patties on a cookie sheet, drizzle with butter and bake 15–20 minutes or until golden brown and cooked through. Remove and set aside.

Ingredients for Stew:

1 cup vegetable oil
1 cup flour
1 cup diced onions
1 cup diced celery
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
¼ cup minced garlic
½ cup reserved fish mixture (see above)
½ cup tomato sauce
2 quarts shellfish stock (see recipe)
1 cup sliced green onions
1 cup chopped parsley
pinch thyme
pinch basil
2 bay leaves
cooked garfish patties (see above)
Worcestershire sauce to taste
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste


Method for Stew:
In a large Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until a golden brown roux is achieved (see roux recipes). Add onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted. Blend in reserved fish mixture and tomato sauce. Slowly add stock until a heavy cream-like consistency is achieved. Bring mixture to a rolling boil, reduce to simmer and cook 30 minutes. Additional stock may be added if necessary to retain volume. Stir in green onions, parsley, thyme, basil and bay leaves. Add garfish patties and stir gently, being careful not to break. After a few minutes of cooking, patties will become firm. Season with Worcestershire, salt, pepper, granulated garlic and hot sauce. Serve hot over steamed white rice or pasta.

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