Catfish Courtbouillon

Recipe Ingredients

2		Catfish fillets (large)
1/2 teaspoon	2.5ml	Black pepper - (or any firm fish)
1 cup	62g / 2.2oz	Onions - chopped fine
1/2 cup	55g / 1.9oz	Celery - chopped fine
3 cups	187g / 6.6oz	Tomatoes - peeled and (large)
2		Garlic cloves - minced
		(or use about
1/3 cup	65g / 2.3oz	Butter
1 lb	454g / 16oz	Can of tomatoes)
1/3 cup	20g / 0.7oz	Flour
3 cups	711ml	Water
1 teaspoon	5ml	Salt
2 cups	320g / 11oz	Rice - (cooked), hot

Recipe Instructions

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.

Source:
LHJ Recipes

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.