Cajun catfish courtbouillon

Yield: 6 Servings

Measure Ingredient
2 mediums Onions; chopped
3 \N Celery; chopped
1 large Fresh parsley; wash/drain/ch
1 large Green pepper; chopped
2 \N Cl Garlic; minced
5 pounds Catfish fillets
\N \N Salt and pepper; to taste
\N \N Red pepper; to taste
3 tablespoons Vegetable oil
2 tablespoons All-purpose flour; divided
1½ cup Tomato sauce; divided
¼ cup Water
2 \N Lemon slices
1 large Bay leaf
¼ teaspoon Thyme leaves

Combine vegetables; divide in half, and set aside.

Cut catfish into large pieces; generously sprinkle each piece with salt, pepper, and crushed red pepper. Set aside.

Put oil in a large cast iron pot; top with half of fish pieces. Place have of vegetable mixtures over fish; top with 1 tablespoon flour, then ¾ cup tomato sauce. Repeat layers with remaining fish pieces, vegetables, flour and tomato sauce. Add remaining ingredients.

Cover and cook over low heat for one hour or until fish flakes easily when tested with a fork. Shake pot frequently to keep fish from sticking to the bottom (stirring will break up the fish). Add additional seasonings before serving, if desired.

Yield: 6 servings.

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