Catfish Creole

Recipe Ingredients

1 lb	454g / 16oz	Catfish fillets
1/3 cup	78ml	Oil
1/4 cup	15g / 0.5oz	Flour
1/2 cup	118ml	Water
1 cup	110g / 3.9oz	Celery - sliced
1/2 cup	73g / 2.6oz	Shallots - chopped
1/2 cup	73g / 2.6oz	Bell pepper - chopped
2		Garlic clove - crushed
1 lb	454g / 16oz	Tomatoes - cut small, can
8 oz	227g	Tomato sauce
1 1/2 teaspoons	7.5ml	Salt
2		Bay leaves
1/2 teaspoon	2.5ml	Thyme
1/4 teaspoon	1.3ml	Pepper
1 tablespoon	15ml	Brown sugar - lemon juice
1 tablespoon	15ml	Lemon juice
1/4 cup	36g / 1.3oz	Parsley - chopped
1 teaspoon	5ml	Worcestershire sauce
2		Tabasco - dashes
		Rice - hot, cooked

Recipe Instructions

Cut fillets into 1-in pieces. Heat oil in large pan. Add flour, stirring until brown. Remove from heat and add water slowly, stirring until blended.

Add all ingredients except catfish and rice. Cover and simmer for 20 minutes or until vegetables are tender. Remove bay leaves, add catfish and simmer 8 - 10 minutes more until fish flakes to the fork.

Serve over rice in soup bowls. Possibly better to wilt all fresh vegetables before adding to pan.

Also for: Catfish, Any Fish Recipe date: 12/11/87

Source:
Pete Bellas

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