Catfish Courtbouillon

---------- Recipe via Meal-Master (tm) v8.02

Title: CATFISH COURTBOUILLON
Categories: Fish, Cajun, Usenet
Yield: 4 servings

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

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