RECIPE: Catfish courtbouillon

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.RH MOD.RECIPES-SOURCE CATFISH-BOIL M "5 Dec 86" 1987
.RZ "CATFISH COURTBOUILLON" "Cajun Catfish"
Catfish courtbouillon (pronounced coo-be-yon) is a spicy fish dish
served over rice.
.IH "Serves 4"
.IG "2 large" "catfish fillets"
(or any firm fish)
.IG "1 cup" "onions," "150 g"
chopped fine
.IG "\(12 cup" "celery," "150 g"
chopped fine
.IG "2" "garlic cloves,"
minced
.IG "1/3 cup" "butter" "80 g"
.IG "1/3 cup" "flour" "35 g"
.IG "1 tsp" "salt" "5 ml"
.IG "\(12 tsp" "black pepper" "2.5 ml"
.IG "\(14 tsp" "cayenne pepper" "1 ml"
(or more, for the real cajun flavor)
.IG "3" "large tomatoes"
peeled and quartered
(or use a
.AB "1 lb" "500 g"
can of tomatoes)
.IG "3 cups" "water" "7.5 dl"
.IG "2 cups" "hot cooked rice" "350 g"
.PH
.SK 1
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).
.SK 2
Add the onions, celery and garlic and saut\z\(aae until tender.
.SK 3
Add the tomatoes, salt, pepper, cayenne and water. Simmer covered
for 20\-30 minutes.
.SK 4
Add fillets and cook until tender and flaky, 15\-20 minutes.
Serve on a bed of rice.
.NX
The amount of cayenne here is set for a mildly hot taste. It can be
increased up to
.AB "a full teaspoon" "5 ml"
for the full nuclear version!
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
approximate measurement OK, but measure the pepper.
.WR
Pete Bellas
Citicorp TTI, Santa Monica, California, USA
{randvax | trwrb | philabs | vortex}!ttidca!bellas