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Catfish Courtbouillon
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Seafood
Cajun
Fish, Cajun, Usenet
4
Servings
INGREDIENTS
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
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.
: 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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