CATFISH COURTBOUILLON

Servings: 4
Ingredients:

2 lg Catfish fillets                   1/2 t  Black pepper
-(or any firm fish)               1/4 t  Cayenne pepper (or more,
1 C  Onions, chopped fine                     -for real Cajun flavor)
1/2 C  Celery, chopped fine                3 lg Tomatoes, peeled and
2    Garlic cloves, minced                    -quartered (or use about
1/3 C  Butter                                   -a 1 lb can of tomatoes)
1/3 C  Flour                               3 C  Water
1 t  Salt                                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!

NOTES:

* 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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