Catfish Creole Recipe
Catfish Creole Recipe with a easy to make with help of very simple ingredients and one of and easy And Catfish Creole Recipe,famous Catfish Creole recipe
Yield: 4 people
Calories: 369kcal
Materials
FOR SAUCE
- 3/4 cup melted butter
- 1 cup chopped onions
- 1 cup chopped celery
- 1/2 cup chopped bell pepper
- 1/4 cup diced garlic
- 2 each bay leaves
- 2 can tomato sauce (8 oz)
- 1 cup fish stock
- 1/2 teaspoon sugar
- 1 pinch dry thyme
- 1 pinch dry basil
- 1 cup chopped green onions
- 1/2 cup chopped parsley
- 1 salt and cracked black
- 1 pepper to taste
FOR COOKING
- 4 each 5-8 oz catfish fillets
- 1 cup 90-110 count shrimp (peeled
- 1 and deveined)
- 1 reserved creole sauce
- 4 cup cooked white rice
- 1/4 cup chopped parsley
Instructions
- FOR SAUCE: In a two quart heavy sauce pan, melt butter over medium high heat. Saute onions, celery, bell pepper, garlic and bay leaves until vegetables are wilted, approximately three to five minutes.
- Add tomato sauce and fish stock, bring to a low boil, reduce to simmer and cook thirty minutes, stirring occasionally. Add sugar, thyme, basil, green onions and parsley.
- Continue to cook ten additional minutes and season to taste using salt and pepper. Remove from heat and set aside.
- FOR COOKING: Preheat oven to 375 degrees F. Place catfish fillets in an ovenproof casserole dish large enough to hold the four fillets.
- Sprinkle the shrimp evenly over the top of the fillets. Spoon the Creole sauce generously until fish and shrimp are well covered.
- Place covered baking dish in oven and cook approximately thirty minutes or until fish is done.
- Heat rice under hot tap water and place an equal amount in the center of each serving plate.
- Serve catfish Creole on top of white rice and garnish with chopped parsley. This dish may also be served over pasta.