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Cajun Catfish Courtbouillon
2 medium onions -- chopped
3 stalks celery -- chopped
1 large bunch fresh parsley -- wash/drain/chop
1 large green pepper -- chopped
2 cloves garlic -- minced
5 pounds catfish fillets
salt and pepper -- to taste
red pepper -- to taste
3 tablespoons vegetable oil
2 tablespoons all-purpose flour -- divided
1 1/2 cups tomato sauce -- divided
1/4 cup water
2 lemon slices
1 large bay leaf
1/4 teaspoon thyme leaves
Combine vegetables; divide in half, and set aside.
Cut catfish into large pieces; generously sprinkle each piece with salt, pepper, and crushed red pepper. Set aside.
Put oil in a large cast iron pot; top with half of fish pieces. Place have of vegetable mixtures over fish; top with 1 tablespoon flour, then 3/4 cup tomato sauce. Repeat layers with remaining fish pieces, vegetables, flour and tomato sauce. Add remaining ingredients.
Cover and cook over low heat for one hour or until fish flakes easily when tested with a fork. Shake pot frequently to keep fish from sticking to the bottom (stirring will break up the fish). Add additional seasonings before serving, if desired.
Yield: 6 servings.