Cajun Catfish Courtbouillon

Recipe Ingredients

2 tablespoons	30ml	Onions - chopped (medium)
3		Celery - chopped
1		Fresh parsley - wash/drain/chop
1		Green pepper - chopped (large)
2		Garlic - minced
5 lbs	2270g / 80oz	Catfish fillets
		Salt and pepper - to taste
		Red pepper - to taste
3 tablespoons	45ml	Vegetable oil
2 tablespoons	30ml	All-purpose flour - divided
1 1/2 cups	355ml	Tomato sauce - divided
1/4 cup	59ml	Water
2		Lemon slices
1		Bay leaf (large)
1/4 teaspoon	1.3ml	Thyme leaves

Recipe Instructions

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 3/4 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.

Source:
Taste of Home - February/March 1998

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