Catfish courtbouillon
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Catfish courtbouillon
  Catfish    Fish    Cajun  
Last updated 6/12/2012 12:46:51 AM. Recipe ID 7315. Report a problem with this recipe.
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      Title: Catfish courtbouillon
 Categories: Fish, Cajun
      Yield: 4 Servings
      2 lg Catfish fillets
           -(or any firm fish)
      1 c  Onions, chopped fine
    1/2 c  Celery, chopped fine
      2    Garlic cloves, minced
    1/3 c  Butter
    1/3 c  Flour
      1 ts Salt
    1/2 ts Black pepper
    1/4 ts Cayenne pepper (or more,
           -for real Cajun flavor)
      3 lg Tomatoes, peeled and
           -quartered (or use about
           -a 1 lb can of tomatoes)
      3 c  Water
      2 c  Rice (cooked), hot
  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 saute 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!
  *  Cajun Catfish -- Catfish courtbouillon (pronounced coo-be-yon) is a
  spicy fish dish served over rice.
  : Difficulty:  easy.
  : Time:  1 hour.
  : Precision:  approximate measurement OK, but measure the pepper.
  : Pete Bellas
  : Citicorp TTI, Santa Monica, California, USA
  : {randvax | trwrb | philabs | vortex}!ttidca!bellas

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Recipe ID 7315 (Apr 03, 2005)

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