Baked fillet of catfish creole

Yield: 4 servings

Measure Ingredient
4 \N 5-8 oz. catfish fillets ---creole sauce-----
2 tablespoons Butter
1 cup Chopped onions
¾ cup Chopped celery
½ cup Bell pepper; chopped
4 \N Cl Garlic; chopped
2 cans Tomato sauce; (8 oz. each)
2 \N Bay leaves; (whole)
1 teaspoon Chili powder
\N \N Salt; to taste
\N \N Cayenne pepper; to taste
½ teaspoon Sugar
¼ teaspoon Thyme
¼ teaspoon Dill
¼ teaspoon Sweet basil
1 cup Water
\N \N Salt
\N \N Cayenne pepper

Place catfish fillets in baking pan with 1-inch lip.

Cover with Creole sauce. Bake at 350 F. for 15-20 minutes.

In a heavy pot, saute seasonings in butter until done (10 minutes). Add tomato sauce and water, bring to a rapid boil, and reduce to simmer. Stir occasionally and cook approximately one hour. Add water to retain volume.

Season with salt and cayenne pepper to taste.

Yields 4 servings.

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