Recipe for "catfish-boil"

NAME

          CATFISH-BOIL - Cajun Catfish
     Catfish courtbouillon (pronounced  coo-be-yon)  is  a  spicy
     fish dish served over rice.

INGREDIENTS (Serves 4)

     2 large   catfish fillets (or any firm fish)
     150 g     onions, chopped fine
     150 g     celery, chopped fine
     2         garlic cloves, minced
     80 g      butter
     35 g      flour
     5 ml      salt
     2.5 ml    black pepper
     1 ml      cayenne pepper (or more, for the real  cajun  fla-
               vor)
     3         large tomatoes peeled and quartered (or use a  500
               g can of tomatoes)
     7.5 dl    water
     350 g     hot cooked rice

PROCEDURE

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

NOTES

     The amount of cayenne here is set for a mildly hot taste. It
     can be increased up to 5 ml for the full nuclear version!

RATING

     Difficulty: easy.  Time:  1  hour.   Precision:  approximate
     measurement OK, but measure the pepper.

CONTRIBUTOR

     Pete Bellas
     Citicorp TTI, Santa Monica, California, USA
     {randvax | trwrb | philabs | vortex}!ttidca!bellas