Creole Catfish Courtbouillon

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#103129

serves/makes:

ready in:
30-60 minutes

ingredients

5 pounds catfish (or any firm fish)
2/3 cup chopped onion
3 cloves garlic, chopped
2 tablespoons celery, chopped
2 tablespoons bell pepper, chopped
2 tablespoons oil
1 can (8 ounce size) tomato sauce
1 1/2 cup water
salt and pepper, to taste

directions

Saute vegetables in oil on low fire until light brown. Add tomato sauce and water and bring to a boil. Lower to medium heat and cook for 15 minutes.

Add cut up fish and bring to boil again, then lower fire and simmer for 20-25 minutes. Do not overcook.

Serve over rice.

NOTE: 2 Tb. roux may be added if more thickness is desired. Shrimp may be substituted for fish.

Recipe Source: Submitted by Rose Mouton for the "Cherished Recipes" cookbook published by St. Joseph's Church in Parks, LA