Catfish Courtbouillon - Acadiana's Multi-Media News Station

Ingredients:

• 1 stick of Celery
• 1 large Onion
• 1 Bell Pepper
• Onion powder
• Garlic powder
• 1 clove of Garlic (diced)
• Salt and Cayenne and Black Pepper
• 1 stick of Butter
• 1, 12-ounce can Rotel Tomatoes and 1 can of Stewed Tomatoes
• 1 small can Tomato Sauce
• 1 - 2 lbs Fish (filleted about 1 inch thick [any fish that holds together when cooked will work])

Instructions

• Dice onions, green pepper and garlic
• In a large Dutch Oven or Boiler Pot, saute' the vegetables in butter until transparent
• Add onion powder, garlic powder, salt and pepper to taste
• Add Rotel, Stewed Tomatoes and Tomato Sauce
• Cook on low-medium for 1 hour then lay fish filets on top of sauce
• Use a good firm white fish like Catfish, (hence the name) Snapper, Grouper or Amberjack
• Cover and simmer on low for about 20 minutes until fish flakes but still holds together (be careful not to stir or the fish will break apart)
• Serve over rice or pasta
• Garnish with Chopped Green Onions and Parsley

Very easy and tasty dish. This tastes best to make the sauce a day ahead, cooking it for an hour, refrigerate overnight, warm it up, then proceed with the rest of the recipe.