Recipe - Catfish Courtbouillon

2 lg Catfish fillets
(or any firm fish)
1 cup Onions, chopped fine
One half cup Celery, chopped fine
2 Garlic cloves, minced
1/3 cup Butter
1/3 cup Flour
1 teaspoon Salt
One half teaspoon Black pepper
One fourth teaspoon Cayenne pepper (or more,
for real Cajun flavor)
3 lg Tomatoes, peeled and
quartered (or use about
a 1 pound can of tomatoes)
3 cup Water
2 cup 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 2030 minutes. Add fillets and cook
until tender and flaky, 1520 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 coobeyon) 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