Catfish courtbouillon

Yield: 4 servings

Measure Ingredient
2 larges Catfish fillets (or any firm fish)
1 cup Onions, chopped fine
½ cup Celery, chopped fine
2 \N Garlic cloves, minced
⅓ cup Butter
⅓ cup Flour
1 teaspoon Salt
½ teaspoon Black pepper
¼ teaspoon Cayenne pepper (or more, for real Cajun flavor)
3 larges Tomatoes, peeled and quartered (or use about a 1 lb can of tomatoes)
3 cups Water
2 cups Rice (cooked), hot

In a deep skillet or dutch oven mix the butter and flour together over low heat to form a roux (a thick, smooth, bubbly mixture). Add the onions, celery and garlic and saute until tender. Add the tomatoes, salt, pepper, cayenne and water. Simmer covered for 20-30 minutes. Add fillets and cook until tender and flaky, 15-20 minutes.

Serve on a bed of rice.

The amount of cayenne here is set for a mildly hot taste. It can be increased up to a full teaspoon for the full nuclear version! NOTES:

* Cajun Catfish -- Catfish courtbouillon (pronounced coo-be-yon) is a spicy fish dish served over rice.

: Difficulty: easy.

: Time: 1 hour.

: Precision: approximate measurement OK, but measure the pepper.

: Pete Bellas

: Citicorp TTI, Santa Monica, California, USA : {randvax | trwrb | philabs | vortex}!ttidca!bellas : Copyright (C) 1986 USENET Community Trust

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