Catfish Courtbouillon
Catfish Courtbouillon recipe
Yield
4 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
catfish steaks
|
* |
| ½ | cup |
vegetable oil
|
|
| 2 | each |
onions
chopped fine |
|
| 1 | slices |
lemon
|
*
|
| 1 | clove |
garlic
minced |
|
| 1 | can |
tomato sauce
|
*
|
|
salt
to taste |
*
|
||
|
black pepper
red pepper, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
catfish steaks
|
* |
| 118 | ml |
vegetable oil
|
|
| 2 | each |
onions
chopped fine |
|
| 1 | slices |
lemon
|
*
|
| 1 | clove |
garlic
minced |
|
| 1 | can |
tomato sauce
|
*
|
| 1 | x |
salt
to taste |
*
|
| 0 |
black pepper
red pepper, to taste |
*
|
Directions
In medium size Dutch oven, bring oil to medium heat.
Add alternate layers of fish, (sprinkled with salt, black and red pepper) and onions, garlic, lemon slices and tomato sauce.
Do not add water.
Cover and simmer for 1 hour.
A small amount of water may be added toward end of cooking time if necessary for more gravy.
Serve over mounds of rice.
Try a tossed green salad and French bread.
