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Ingredients

• 2 cups freshly made fish stock
• 4 tablespoons brown roux
• 1 cup finely chopped onions
• 1 cup finely chopped scallions, including 3 inches of the green tops
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green pepper
• 1 teaspoon finely chopped garlic
• 1 (1-pound) can tomatoes, drained and coarsely chopped
• Two 1/4-inch-thick lemon slices
• 1 tablespoon worcestershire sauce
• 1 small bay leaf, crumbled
• 1/4 teaspoon crumbled dried thyme
• 1/4 teaspoon cayenne pepper
• 1 teaspoon freshly ground black pepper
• 2 teaspoons salt
• 2 pounds catfish fillets, skinned and cut into 1-inch chunks
• 1/2 cup finely chopped fresh parsley, preferably Italian flat-leaf
• 4 cups freshly cooked white rice

Description

The Literal Meaning Of Etouffeé Is "smothered," And In This Dish The Catfish Is Blanketed With A Rich, Thick Sauce.

Group Recipes