| Catfish Courtbouillion | |  | | 2 lg. 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 to taste
3 lg. tomato, peeled and quartered or a 1 lb can of tomatoes
3 cups water
2 cups rice (cooked) hot
In a deep skillet or dutch oven mix butter and flour together over low heat to form a roux ( a thick, smooth, bubbly mixture). Add the onions, celery, and garlic and sauté 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. | | |
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