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Ingredients
½ cup vegetable oil
1 cup all-purpose flour
1 large yellow onion, peeled and finely chopped
1 green bell pepper, seeded and finely chopped
3 large garlic cloves, peeled and finely chopped
½ cup finely chopped celery
1 stick butter
6 cups fish stock or water
1 can (35 ounces) Italian tomatoes, roughly chopped
1 bunch Italian parsley, leaves chopped ( ½ cup lightly packed)
3 bay leaves
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1 teaspoon dried or 1 tablespoon chopped fresh oregano, marjoram or basil
Juice of 1 lemon
1 cup dry white wine
4 pounds catfish fillets
1 bunch green onions, finely chopped
Cayenne pepper and salt to taste
Cooked rice for serving
Nutritional analysis per serving (10 to 12 servings)
20 grams carbs; 105 milligrams cholesterol; 455 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 27 grams fat; 3 grams fiber; 1082 milligrams sodium; 29 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a heavy 5-quart saucepan or enameled Dutch oven until smoking. Add the flour and stir until blended. Cook, stirring constantly, until the mixture is smooth and straw colored, about 3 minutes. Stir in the onion, pepper, garlic and celery. Reduce heat to medium and stir in the butter. Continue cooking until the vegetables begin to soften, about 5 minutes, stirring constantly. Meanwhile, bring the fish stock or water to a boil.
- Step 2
Stir in the tomatoes and their liquid, parsley, bay leaves, thyme and oregano, marjoram or basil to the flour mixture. Add the boiling fish stock, lemon juice and wine and stir gently. Simmer until thickened, 20 to 30 minutes. Add the fish, green onions and cayenne, stir gently and simmer just until the fish layers separate when prodded gently with a fork, about 2 minutes. Taste for seasoning. (It will need salt if water is used.) Serve over rice.
Private Notes