Cleartext copy of "Catfish courtbouillon "

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CATFISH-BOIL(M) USENET Cookbook CATFISH-BOIL(M)

CATFISH COURTBOUILLON

CATFISH-BOIL - Cajun Catfish

Catfish courtbouillon (pronounced coo-be-yon) is a spicy
fish dish served over rice.

INGREDIENTS (Serves 4)
2 large 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 more, for the real cajun fla-
vor)
3 large tomatoes peeled and quartered (or use a 1 lb
can of tomatoes)
3 cups water
2 cups hot cooked rice

PROCEDURE
(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).

(2) Add the onions, celery and garlic and saut' until
tender.

(3) Add the tomatoes, salt, pepper, cayenne and water.
Simmer covered for 20-30 minutes.

(4) Add fillets and cook until tender and flaky, 15-20
minutes. Serve on a bed of rice.

NOTES
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!

RATING
Difficulty: easy. Time: 1 hour. Precision: approximate
measurement OK, but measure the pepper.

CONTRIBUTOR
Pete Bellas
Citicorp TTI, Santa Monica, California, USA
{randvax | trwrb | philabs | vortex}!ttidca!bellas