---------- Recipe via Meal-Master (tm) v8.02
 
       Title: CATFISH COURTBOUILLON
  Categories: Fish, Cajun, Usenet
       Yield: 4 servings
 
       2 lg Catfish fillets                   1/2 t  Black pepper
            -(or any firm fish)               1/4 t  Cayenne pepper (or more,
       1 c  Onions, chopped fine                     -for real Cajun flavor)
     1/2 c  Celery, chopped fine                3 lg Tomatoes, peeled and
       2    Garlic cloves, minced                    -quartered (or use about
     1/3 c  Butter                                   -a 1 lb can of tomatoes)
     1/3 c  Flour                               3 c  Water
       1 t  Salt                                2 c  Rice (cooked), hot
 
   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).  Add the onions,
   celery and garlic and saute until tender. Add the tomatoes, salt, pepper,
   cayenne and water. Simmer covered for 20-30 minutes. Add fillets and cook
   until tender and flaky, 15-20 minutes. Serve on a bed of rice.
  
   The amount of cayenne here is set for a mildly hot taste.  It can be
   increased up to a full teaspoon for the full nuclear version!
  
   NOTES:
  
   *  Cajun Catfish -- Catfish courtbouillon (pronounced coo-be-yon) is a
   spicy fish dish served over rice.
  
   : Difficulty:  easy.
   : Time:  1 hour.
   : Precision:  approximate measurement OK, but measure the pepper.
  
   : Pete Bellas
   : Citicorp TTI, Santa Monica, California, USA
   : {randvax | trwrb | philabs | vortex}!ttidca!bellas
  
   : Copyright (C) 1986 USENET Community Trust
 
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