Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Path: utzoo!utgpu!water!watmath!clyde!rutgers!ames!ucbcad!ucbvax!decvax!decwrl!recipes From: recipes@decwrl.UUCP Newsgroups: mod.recipes Subject: Cleartext copy of "Catfish courtbouillon " Message-ID: <9360@decwrl.DEC.COM> Date: Fri, 17-Apr-87 00:49:24 EST Article-I.D.: decwrl.9360 Posted: Fri Apr 17 00:49:24 1987 Date-Received: Sat, 18-Apr-87 04:40:32 EST Sender: recipes@decwrl.DEC.COM Distribution: na,enet Organization: Citicorp TTI, Santa Monica, California, USA Lines: 53 Approved: reid@decwrl.UUCP 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