Title: Catfish Courtbouillon
Categories: Fish Cajun Blank
Yield: 4 Servings

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 t
3	c	Water
2	c	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 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

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