Catfish Etouffe
From mountainmama 15 years agoIngredients
- 2 cups freshly made fish stock shopping list
- 4 tablespoons brown roux shopping list
- 1 cup finely chopped onions shopping list
- 1 cup finely chopped scallions, including 3 inches of the green tops shopping list
- 1/2 cup finely chopped celery shopping list
- 1/2 cup finely chopped green pepper shopping list
- 1 teaspoon finely chopped garlic shopping list
- 1 (1-pound) can tomatoes, drained and coarsely chopped shopping list
- Two 1/4-inch-thick lemon slices shopping list
- 1 tablespoon worcestershire sauce shopping list
- 1 small bay leaf, crumbled shopping list
- 1/4 teaspoon crumbled dried thyme shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 2 teaspoons salt shopping list
- 2 pounds catfish fillets, skinned and cut into 1-inch chunks shopping list
- 1/2 cup finely chopped fresh parsley, preferably Italian flat-leaf shopping list
- 4 cups freshly cooked white rice shopping list
How to make it
- In a small saucepan, bring the fish stock to a boil over high heat. Remove the pan from the heat and cover to keep the stock hot.
- Warm the brown roux in a heavy 4 to 5-quart casserole set over low heat, stirring all the while. Add the onions, scallions, celery, green pepper and garlic and, stirring frequently, cook for about 5 minutes, or until they are soft but not brown.
- Stirring constantly, pour in the hot fish stock in a slow, thin stream. Then add the tomatoes, lemon slices, Worcestershire sauce, bay leaf, thyme, red and black pepper and salt. Reduce the heat to low and simmer, partially covered, for 30 minutes.
- Add the chunks of catfish and the parsley, and stir gently to moisten the fish evenly with the simmering sauce. Cover the casserole partially again and, without stirring, simmer for 10 minutes longer, or until the catfish flakes easily when prodded gently with a fork.
- Taste for seasoning and serve the Catfish Etouffeé at once, directly from the casserole or arranged attractively on a deep heated platter. Present the rice in a separate bowl.
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