Catfish Courtbouillion


2 medium yellow onions, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1 bunch parsley, chopped
1 bunch green onion tops, chopped
1 8-ounce can tomato sauce
1 cup (8 ounces) water
2 tablespoons flour
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
3 pounds of catfish (preferably Spotted, but Blue may be substituted)

Cooking Directions:

Put 1 tablespoon of cooking oil in a #14 cast iron pot.
Put a thin layer of a mixture of all the vegetables but the green onions and parsley on the bottom of the pot.
Follow with a single, loose layer of fish pieces.
Sprinkle some of a mixture of the seasonings and some of the flour on top of the fish.
Drizzle some of the tomato sauce and water over the seasonings.
Repeat the layering process, adding more flour, seasonings, vegetables, and tomato sauce as needed until there is no more fish left. Boil, covered, over a very low heat for thirty to forty-five minutes. Add the green onions and parsley and cook for another five minutes.
Serve over boiled rice.

YIELD: serves 6

powered by: