CATFISH-BOIL() - CATFISH COURTBOUILLON

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 (1 cup)

onions, chopped fine

150 g (½ cup)

celery, chopped fine

(2)

garlic cloves, minced

80 g (1/3 cup)

butter

35 g (1/3 cup)

flour

5 ml (1 tsp)

salt

2.5 ml (½ tsp)

black pepper

1 ml (¼ tsp)

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 (3 cups)

water

350 g (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\z\(aae 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

RATING