Catfish Courtbouillion 1

2 tablespoons roux
2 cups onion, chopped
1/2 cup bell pepper, chopped
1 stalk celery, chopped fine
1 can rotel tomatoes
3 tablespoons tomato sauce
1 pounds catfish filets
6 cups Water
1/2 cup green onions, chopped
1/4 cup parsley, chopped
1 tablespoon salt
1 teaspoon red pepper
1 bay leaf

Season fish with salt and pepper. Take 1/2 pound of fish and put it boiling in the 6 cups of water in the 2 quart pot with the bay leaf. Boil Until fish comes apart; and there is about 1 cup of broth left. Then remove bay leaf and discard. Set broth aside. In 3- quart pot, combine roux and Rotel tomatoes and tomato sauce and let cook on medium heat for about 20 minutes, stirring constantly. Then add onions, bell pepper and celery; saute until wilted. Depending on heat, this should take about 30 minutes. Then take 1/2 of the fish broth and add to pot and let cook about 15 minutes on medium beat. Then add catfish and the other 1/2 of the fish broth and cover and let simmer on low heat for about 30 minutes. Try to stir as little as possible. If you stir too much, fish will come apart. When fish is about done, add green onions and parsley. Taste for seasoning. Add if needed.

Serves 6.

Return To:

Cajun Country -- New Iberia, Louisiana