Catfish Courtbouillon
- 2 lg Catfish fillets
- -(or any firm fish)
- 1 c Onions, chopped fine
- 1/2 c Celery, chopped fine
- 2 Garlic cloves, minced
- 1/3 c Butter
- 1/3 c Flour
- 1 ts Salt
- 1/2 ts Black pepper
- 1/4 ts Cayenne pepper (or more,
- -for real Cajun flavor)
- 3 lg Tomatoes, peeled and
- -quartered (or use about
- -a 1 lb can of tomatoes)
- 3 c Water
- 2 c 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
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
