* Exported from MasterCook *

CAJUN CATFISH COURTBOUILLON

Recipe By :
Serving Size : 6 Preparation Time :1:15
Categories : 5-10G Low Carb Regional Cajun-Creole
Seafood Fish Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Onion -- chopped
3 stalks Celery -- chopped
1 Fresh Parsley -- wash/drain/chop
1 lg Green Pepper -- chopped
2 cl Garlic -- minced
5 lb Catfish Fillets
Salt And Pepper -- to taste
Red Pepper -- to taste
3 tbsp Vegetable Oil
2 tbsp All-Purpose Flour -- divided
1 1/2 cups Tomato Sauce -- divided
1/4 cup Water
2 Lemon Slices
1 lg Bay Leaf
1/4 tsp thyme -- leaves removed

Combine vegetables; divide in half, and set aside.

Cut catfish into large pieces; generously sprinkle each piece with salt, pepper, and crushed red pepper. Set aside.

Put oil in a large cast iron pot; top with half of fish pieces. Place have of vegetable mixtures over fish; top with 1 tablespoon flour, then 3/4 cup tomato sauce. Repeat layers with remaining fish pieces, vegetables, flour and tomato sauce. Add remaining ingredients.

Cover and cook over low heat for one hour or until fish flakes easily when tested with a fork. Shake pot frequently to keep fish from sticking to the bottom (stirring will break up the fish). Add additional seasonings before serving, if desired.

Yield: 6 servings.







Cuisine:
"Cajun-Creole"












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Per Serving (excluding unknown items): 470 Calories; 18g Fat (34.6% calories from fat); 64g Protein; 12g Carbohydrate; 2g Dietary Fiber; 219mg Cholesterol; 558mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore Sept 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com





Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0