COMMENT:
Anyone with a pot crane and a good cast iron dutch oven can cook
this dish in the fireplace. However, we've adapted this recipe to
cook on the stove.
INGREDIENTS:
- 2 pounds large catfish, cubed
- 1/4 pound butter
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell pepper
- 1/4 cup chopped garlic
- 1 cup julienned carrots
- 6 cups fish or chicken stock
- 1/2 cup tomato sauce
- 1 bay leaf
- 1/2 tsp chopped thyme leaves
- 1 tsp. chopped basil
- 1/2 pound sliced mushrooms
- salt and pepper to taste
- 1/4 cup julienned green onions
- 1/4 cup chopped parsley
METHOD:
In a heavy bottom Dutch oven melt butter over medium high heat or coals. Sauté onions, celery, bell pepper, garlic and carrots. Cook 3 to 5 minutes or until vegetables are wilted. Add fish stock, tomato sauce, bay leaf, thyme, basil, and mushrooms. Season to taste using salt and pepper. Add approximately one cup of the fish and save the remaining portion for later. Simmer 1 ½ hours, stirring occasionally, then add the remaining fish, poaching it in the liquid until tender and done, 2 to 3 minutes. Add green onions and parsley and adjust seasonings if necessary. Serve in a soup bowl over pasta or rice or eat simply as a seafood soup.
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