|
| |
|
The literal meaning of etouffee is "smothered," and in this dish the catfish is blanketed with a rich, thick sauce.
|
| What You Need: |
|
|
|
2 cups freshly made fish stock
4 tablespoons brown roux
1 cup finely chopped onions
1 cup finely chopped scallions, including 3 inches of the green tops
½ cup finely chopped celery
½ cup finely chopped green pepper
1 teaspoon finely chopped garlic
A 1-pound can tomatoes, drained and coarsely chopped
Two ¼-inch-thick lemon slices
1 tablespoon Worcestershire sauce
1 small bay leaf, crumbled
¼ teaspoon crumbled dried thyme
¼ teaspoon ground hot red pepper (cayenne)
1 teaspoon freshly ground black pepper
2 teaspoons salt
2 pounds catfish fillets, skinned and cut into 1-inch chunks
¼ cup finely chopped fresh parsley, preferably the flat-leaf Italian variety
4 cups freshly cooked white rice
|
|
| |
|
|
|
| How To Cook: |
|
|
1. 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.
|
2. 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.
|
3. 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.
|
4. 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.
|
5. Taste for seasoning and serve the "catfish etouffee" at once, directly from the casserole or arranged attractively on a deep heated platter. Present the rice in a separate bowl.
|
|
|
|
|
|
|
|
