| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Soup |
8 |
Servings |
INGREDIENTS
| 3 |
|
-(up to) |
| 4 |
lb |
Fresh catfish; in 4" pieces |
| 1 |
lg |
Onion; minced |
| 1 |
lg |
Bell pepper; minced |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
Salad oil |
| 3/4 |
c |
Flour |
| 1 |
|
Rib celery w/leaves; minced |
| 2 |
cn |
(large) stewed tomatoes |
| 1 |
c |
Green onion tops; chopped |
| 1/2 |
c |
Parsley; chopped |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Make a roux by mixing oil and flour in a heavy pot. Brown flour over a
low heat until golden brown . Add onion, garlic and green pepper to the
roux and saut. quickly. Add tomatoes and celery and simmer for 10 minutes.
Add 3 cups of boiling water, salt and pepper and simmer 10 more minutes.
Add fish and water to cover, if needed. Simmer 3O minutes. Add green onion
tops and parsley; allow to stand for 10 minutes before serving over steamed
rice.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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