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   CATFISH-BOIL(M)       USENET Cookbook          CATFISH-BOIL(M)

CATFISH COURTBOUILLON

          CATFISH-BOIL - Cajun Catfish

     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)
     1 cup     onions, chopped fine
     1/2 cup   celery, chopped fine
     2         garlic cloves, minced
     1/3 cup   butter
     1/3 cup   flour
     1 tsp     salt
     1/2 tsp   black pepper
     1/4 tsp   cayenne pepper (or more, for the real cajun fla-
               vor)
     3         large tomatoes peeled and quartered (or use a 1 lb
               can of tomatoes)
     3 cups    water
     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' 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
     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!

RATING
     Difficulty: easy.  Time: 1 hour.  Precision: approximate
     measurement OK, but measure the pepper.

CONTRIBUTOR
     Pete Bellas
     Citicorp TTI, Santa Monica, California, USA
     {randvax | trwrb | philabs | vortex}!ttidca!bellas