CATFISH COURTBOUILLON

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)
150 g onions, chopped fine
150 g celery, chopped fine
2 garlic cloves, minced
80 g butter
35 g flour
5 ml salt
2.5 ml black pepper
1 ml cayenne pepper (or more, for the real cajun flavor)
3 large tomatoes peeled and quartered (or use a 500 g can of tomatoes)
7.5 dl water
350 g hot cooked rice

Procedure

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 sautae 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.

Notes

The amount of cayenne here is set for a mildly hot taste. It can be increased up to 5 ml 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

Recipe last modified: 5 Dec 86

Original header

Path: decwrl!recipes
From: bellas@ttidca.tti.com (Pete Bellas)
Newsgroups: mod.recipes
Subject: RECIPE: Catfish courtbouillon
Message-ID: <9361@decwrl.DEC.COM>
Date: 17 Apr 87 05:50:36 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Citicorp TTI, Santa Monica, California, USA
Lines: 62
Approved: reid@decwrl.UUCP

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