Catfish Courtbouillon

Course : Fish
Serves: 1
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2 large catfish fillets -- (or any firm
150 gram onions -- chopped fine
150 gram celery -- chopped fine
2 cloves garlic
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 / Directions:

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

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