Courtbouillon
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | -(up to) | |
| 4 | pounds | Fresh catfish; in 4\" pieces |
| 1 | large | Onion; minced |
| 1 | large | Bell pepper; minced |
| 2 | Cloves garlic; minced | |
| 1 | cup | Salad oil |
| ¾ | cup | Flour |
| 1 | Rib celery w/leaves; minced | |
| 2 | cans | (large) stewed tomatoes |
| 1 | cup | Green onion tops; chopped |
| ½ | cup | Parsley; chopped |
| Salt & pepper to taste | ||
Directions
Make a roux by mixing oil and flour in a heavy pot. Brown flour over a low heat until golden brown . Add onion, garlic and green pepper to the roux and saut‚ quickly. Add tomatoes and celery and simmer for 10 minutes.
Add 3 cups of boiling water, salt and pepper and simmer 10 more minutes.
Add fish and water to cover, if needed. Simmer 3O minutes. Add green onion tops and parsley; allow to stand for 10 minutes before serving over steamed rice.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .