Catfish Courtbouillon

Course : Cajun
Serves: 4
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Ingredients:

2 large catfish fillets
1/2 teaspoon black pepper -- (or any firm fish)
1 cup onions -- chopped fine
1/2 cup celery -- chopped fine
3 large tomatoes -- peeled and
2 cloves garlic -- minced
1/3 cup butter
1 pound tomatoes
1/3 cup flour
3 cups water
1 teaspoon salt
2 cups rice -- (cooked), hot
 

Preparation / Directions:

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 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. 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! NOTES: * Cajun Catfish -- Catfish courtbouillon (pronounced coo-be-yon) is a spicy fish dish served over rice.


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