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8
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1
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1/2
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T
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Catfish whole (1)
-- Seasoning
Salt
Pepper black
Red Pepper flakes
-- Bouillon
Tomatoes ripe
Onions
Celery stalks
Bell Pepper green
Parsley sprigs
Garlic
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Oil
Flour
Stock or Water
Lemon slice
Bay Leaf
Thyme sprigs
Salt
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Prep - (55 min - 25 min work)
- Cut CATFISH into segments about 1 inch thick. Tumble with
Salt, Pepper and Chili Flake until well
distributed. Set aside for about 45 minutes. You can simmer the
head and tail to make a light stock to enrich the court bouillon if
you wish - see Method.
- Scald TOMATOES one minute in boiling water. Quench in cold
water and peel. Cut into 1/2 inch dice.
- Blast BELL PEPPER with your
Kitchen Torch and brush the skins off under running water
(see Note-2). Core and cut into small dice.
- Dice ONIONS and CELERY small. Chop PARSLEY
and GARLIC small. Mix all with Bell Pepper.
Run - (45 min)
- In a heavy bottom pan (this recipe will fit nicely in a 3-1/2
quart sauté pan) heat Oil and fry Flour
slowly, stirring until it reaches the color of peanut butter. Then
stir in the Onion mix.
- Fry the Onion mix over moderate heat, stirring for 2
minutes, until it's all evenly coated with the oil. Stir in the
Tomatoes. Cook stirring often until vegetables are wilted down
but still quite firm - don't overcook. Do scrape the bottom so
nothing sticks.
- Take off the heat. Remove somewhat over half the vegetables and
set aside. Arrange the Catfish chunks in the pan. Add
Lemon Slices, Bay Leaf, Thyme and Salt.
Pour the removed vegetables back in and work them around the fish.
Add just enough stock or water to come up near the surface of the
vegetables - not too much.
- Bring just to a boil, then turn down the heat, cover tightly and
simmer slowly until the fish flakes easily, about 10 minutes. You can
shake the pan to keep things freed up but do not stir, it'll break
up the fish.
- Serve with plenty of steamed rice.
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