Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         catfish fillets -- (or any firm
 150      gram          onions -- chopped fine
 150      gram          celery -- chopped fine
   2                    garlic cloves -- minced
  80      grams         butter
  35      grams         flour
   5      milliliters   salt
   2 1/2  milliliters   black pepper
   1      milliliter    cayenne pepper -- (or more, for
   3      large         tomatoes peeled and quartered
     3/4  liter         water
 350      gram          hot cooked rice

Preparation:

1. In a deep skillet or Dutch oven mix the butter and flour together over. 2. Add the onions, celery and garlic and sauté until tender. 3. Add the tomatoes, salt, pepper, cayenne and water. Simmer covered for. 4. Add fillets and cook until tender and flaky, 15-20 minutes. Serve on a Author's Notes: Catfish courtbouillon (pronounced coo-be-yon) is a spicy fish dish serve. The amount of cayenne here is set for a mildly hot taste