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Recipes - Catfish Courtbouillion

Recipe Name

Catfish Courtbouillion

Submitted by

Janiepuff

Recipe Description

creole awesomeness, but healthy!

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	28	Ready In (minutes)	38

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Ingredients
Amt.	Measure	Ingredient



16	ounces	catfish fillet, cut into chunks
1	large (2-1/4 per lb, approx 3-3/4" long, 3" dia)	green bell pepper, chopped
2	medium (2-1/2" dia)	Onion, chopped
3	stalks large (11"-12" long)	celery, chopped
1	can (28 fl oz)	tomatoes canned, diced
1 1/2	teaspoons	thyme, dried
3	leaves	bay leaf
1/2	teaspoon	black pepper
1/4	teaspoon	white pepper
1	fruit (2-3/8" dia)	lemons, zest and juice
1/8	teaspoon	cayenne pepper (optional)
12	cloves	garlic, 1 head, chopped
1/4	teaspoon	sea salt (Celtic or Real Salt are best)
1	tablespoon	safflower oil

Steps

Sequence	Step

1	Cut all the veggies and fish as directed.
2	Place hard veggies in to a deep pan or a pot with about 1 tablespoon of oil on med high heat. Allow to soften. When onions are clear, add fish, tomatoes and spices, including garlic and lemon. Add about 2 cups of water and stir gently. Turn down the heat to a simmer and cover. cook for about 20 minutes or until fish is cooked through, stirring occasionally or adding water if necessary. Serve with rice.

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