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La Belle Cuisine
Catfish à la Creole
Serving Louisiana
LSU AgCenter, 2002
Serves 6
2
cups chopped green onions
1 cup chopped fresh parsley|
1/2 cup chopped onion
1/2 cup chopped bell pepper
2 tablespoons olive oil
1/2 cup dry white wine
1 tablespoon chopped garlic
3 cups chopped fresh or
canned tomatoes
1 cup vegetable juice cocktail or
tomato juice
1 tablespoon Worcestershire sauce
Salt to taste
Cayenne pepper or Louisiana hot
sauce to taste
2 pounds fresh catfish fillets,
cut into 1-inch pieces
Sauté the green onions, parsley, onion and bell pepper in the olive oil in a
skillet over medium-high heat until the onions are tender. Stir in the wine
and garlic. Cook for 10 minutes, stirring frequently. Add the tomatoes,
vegetable juice cocktail, Worcestershire sauce, salt and cayenne pepper
and
mix well. Reduce the heat to medium.
Cook, covered, for 20 minutes longer or until the tomatoes fall apart,
stirring occasionally. Add the fish and mix gently. Reduce the heat to
low.
Simmer for 20 to 30 minutes or until the fish is cooked through,
stirring
occasionally. Serve over hot cooked rice.
© The Times-Picayune. Used with
permission.
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