Free Recipe Catfish Courtbouillon

Recipe Type: Free Fish Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4

Ingredients for Catfish Courtbouillon Recipe

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

Catfish Courtbouillon Preparation

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 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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