Catfish Courtbouillon Recipe

Serves 4

Ingredients:

  • 2 large catfish fillets, cut in half
  • 1 cup onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 2 cloves garlic, minced
  • 1/3 cup butter
  • 1/3 cup flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 3 large tomatoes, peeled and diced
  • 3 cups water
  • 2 cups cooked rice

    • Instructions:

    1. In a deep skillet or dutch oven mix butter and flour together over low heat to form a roux.
    2. Add the onions, celery and garlic; saute until tender.
    3. Add the tomatoes, salt, pepper, cayenne, and water.
    4. Simmer covered for 20-30 minutes.
    5. Add fillets and cook until tender and flaky, 15-20 minutes.
    6. Serve on a bed of rice.