Catfish Courtbouillon
- 2 lg. catfish fillets or any firm fish
- 1 cup onions chopped fine
- 1/2 cup celery chopped fine
- 2 garlic cloves minced
- 1/3 cup butter
- 1/3 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper or to taste
- 3 lg. tomato, peeled and quartered or a 1 lb can of tomatoes
- 3 cups water
- 2 cups rice (cooked) hot
In a deep skillet or dutch oven mix butter and flour together over low heat to form a roux ( a thick, smooth, bubbly mixture). Add the onions, celery, and garlic and sauté 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.
* Cajun Catfish--Catfish courtbouillon ( pronounced coo-bee-yon) is a spicy fish dish served over rice.
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