Recipe - Baked Catfish And Pecans

FOR SAUCE
Three fourths cup Melted butter
1 cup Chopped onions
1 cup Chopped celery
One half cup Chopped bell pepper
One fourth cup Diced garlic
2 Bay leaves
2 cn Tomato sauce (8 oz)
1 cup Fish stock
One half teaspoon Sugar
1 pn Dry thyme
1 pn Dry basil
1 cup Chopped green onions
One half cup Chopped parsley
Salt and cracked black
Pepper to taste

FOR COOKING
4 58 ounce catfish fillets
1 cup 90110 count shrimp (peeled
And deveined)
Reserved Creole sauce
4 cup Cooked white rice
One fourth cup Chopped parsley

FOR SAUCE: In a two quart heavy sauce pan, melt butter over medium high
heat. Saute onions, celery, bell pepper, garlic and bay leaves until
vegetables are wilted, approximately three to five minutes. Add tomato
sauce and fish stock, bring to a low boil, reduce to simmer and cook thirty
minutes, stirring occasionally. Add sugar, thyme, basil, green onions and
parsley. Continue to cook ten additional minutes and season to taste using
salt and pepper. Remove from heat and set aside. FOR COOKING: Preheat oven
to 375 degrees F. Place catfish fillets in an ovenproof casserole dish
large enough to hold the four fillets. Sprinkle the shrimp evenly over the
top of the fillets. Spoon the Creole sauce generously until fish and shrimp
are well covered. Place covered baking dish in oven and cook approximately
thirty minutes or until fish is done. Heat rice under hot tap water and
place an equal amount in the center of each serving plate. Serve catfish
Creole on top of white rice and garnish with chopped parsley. This dish may
also be served over pasta.

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