MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: CATFISH COURTBOUILLON
  Categories: Fish, Cajun, Usenet
       Yield: 4 servings
  
       2 lg Catfish fillets
            -(or any firm fish)
       1 c  Onions, chopped fine
     1/2 c  Celery, chopped fine
       2    Garlic cloves, minced
     1/3 c  Butter
     1/3 c  Flour
       1 ts Salt
     1/2 ts Black pepper
     1/4 ts Cayenne pepper (or more,
            -for real Cajun flavor)
       3 lg Tomatoes, peeled and
            -quartered (or use about
            -a 1 lb can of tomatoes)
       3 c  Water
       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
  
 MMMMM