Baked catfish creole
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Baked catfish creole
  Catfish    Creole    Seafood  
Last updated 6/12/2012 1:06:01 AM. Recipe ID 31287. Report a problem with this recipe.
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      Title: Baked catfish creole
 Categories: Seafood
      Yield: 6 Servings
 
MMMMM-------------------------FOR SAUCE------------------------------
    3/4 c  Melted butter
      1 c  Chopped onions
      1 c  Chopped celery
    1/2 c  Chopped bell pepper
    1/4 c  Diced garlic
      2    Bay leaves
      2 cn Tomato sauce (8 oz)
      1 c  Fish stock
    1/2 ts Sugar
      1 pn Dry thyme
      1 pn Dry basil
      1 c  Chopped green onions
    1/2 c  Chopped parsley
           Salt and cracked black
           Pepper to taste

MMMMM------------------------FOR COOKING-----------------------------
      4    5-8 oz catfish fillets
      1 c  90-110 count shrimp (peeled
           And deveined)
           Reserved Creole sauce
      4 c  Cooked white rice
    1/4 c  Chopped parsley
 
  FOR SAUCE: In a two quart heavy sauce pan, melt butter over medium
  high heat. Saute onions, celery, bell pepper, garlic and bay leaves
  until vegetables are wilted, approximately three to five minutes. Add
  tomato sauce and fish stock, bring to a low boil, reduce to simmer
  and cook thirty minutes, stirring occasionally. Add sugar, thyme,
  basil, green onions and parsley. Continue to cook ten additional
  minutes and season to taste using salt and pepper. Remove from heat
  and set aside. FOR COOKING: Preheat oven to 375 degrees F. Place
  catfish fillets in an ovenproof casserole dish large enough to hold
  the four fillets. Sprinkle the shrimp evenly over the top of the
  fillets. Spoon the Creole sauce generously until fish and shrimp are
  well covered. Place covered baking dish in oven and cook
  approximately thirty minutes or until fish is done. Heat rice under
  hot tap water and place an equal amount in the center of each serving
  plate. Serve catfish Creole on top of white rice and garnish with
  chopped parsley. This dish may also be served over pasta.
  




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Recipe ID 31287 (Apr 03, 2005)

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