03-13-2004, 05:45 AM
[size 4]Catfish Stew[/size][size 2]
[/size] [size 2]
4 pounds fresh Catfish fillets, cut in 3-inch pieces[/size] [size 2]
1 cup vegetable oil[/size] [size 2]
1 cup flour[/size] [size 2]
2 onions, chopped[/size] [size 2]
6 scallions, chopped[/size] [size 2]
1/2 cup parsley[/size] [size 2]
1 cup chopped celery[/size] [size 2]
1 can (16 oz) whole tomatoes, drained and chopped[/size] [size 2]
1 can (6 oz) tomato paste[/size] [size 2]
3 cloves garlic, minced[/size] [size 2]
1 lemon, sliced[/size] [size 2]
3 bay leaves[/size] [size 2]
1/2 teaspoon thyme[/size] [size 2]
1/4 teaspoon ground cloves[/size] [size 2]
1/4 teaspoon allspice[/size] [size 2]
1/4 teaspoon mace[/size] [size 2]
2 1/2 quarts fish stock[/size] [size 2]
1/2 cup dry red wine[/size] [size 2]
1/4 teaspoon cayenne pepper[/size] [size 2]
Salt and pepper (to taste)[/size][size 2]
Heat the oil in a large pot. Add the flour and stir to make a roux (mixture used to thicken sauces, soups). Add the onions, scallions, parsley, garlic and celery and cook until vegetables are soft, about 3-4 minutes. Add the tomatoes and tomato paste. Add the bay leaves, thyme, allspice, mace, cloves, lemon slices, red wine, cayenne and black pepper. Mix well. Add the fish stock. Simmer for 45 minutes to an hour; stir to prevent sticking. Rub the Catfish pieces with a mixture of salt, pepper and cayenne pepper. Add to the pot and continue to cook for another 20-30 minutes until fish is tender. Makes 8 servings.[/size]
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[/size] [size 2]
4 pounds fresh Catfish fillets, cut in 3-inch pieces[/size] [size 2]
1 cup vegetable oil[/size] [size 2]
1 cup flour[/size] [size 2]
2 onions, chopped[/size] [size 2]
6 scallions, chopped[/size] [size 2]
1/2 cup parsley[/size] [size 2]
1 cup chopped celery[/size] [size 2]
1 can (16 oz) whole tomatoes, drained and chopped[/size] [size 2]
1 can (6 oz) tomato paste[/size] [size 2]
3 cloves garlic, minced[/size] [size 2]
1 lemon, sliced[/size] [size 2]
3 bay leaves[/size] [size 2]
1/2 teaspoon thyme[/size] [size 2]
1/4 teaspoon ground cloves[/size] [size 2]
1/4 teaspoon allspice[/size] [size 2]
1/4 teaspoon mace[/size] [size 2]
2 1/2 quarts fish stock[/size] [size 2]
1/2 cup dry red wine[/size] [size 2]
1/4 teaspoon cayenne pepper[/size] [size 2]
Salt and pepper (to taste)[/size][size 2]
Heat the oil in a large pot. Add the flour and stir to make a roux (mixture used to thicken sauces, soups). Add the onions, scallions, parsley, garlic and celery and cook until vegetables are soft, about 3-4 minutes. Add the tomatoes and tomato paste. Add the bay leaves, thyme, allspice, mace, cloves, lemon slices, red wine, cayenne and black pepper. Mix well. Add the fish stock. Simmer for 45 minutes to an hour; stir to prevent sticking. Rub the Catfish pieces with a mixture of salt, pepper and cayenne pepper. Add to the pot and continue to cook for another 20-30 minutes until fish is tender. Makes 8 servings.[/size]
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