Name: Catfish Courtbouillon
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

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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