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Catfish Creole Recipe

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This recipe for Catfish Creole, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Thursday, June 29, 2006


1/4 cup each chopped onion, celery and green pepper
2 garlic cloves, minced
2 teaspoons olive oil
3/4 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon each dried basil, oregano and thyme
1/8 teaspoon each white, black and cayenne pepper
Dash paprika
1/2 cup diced fresh tomato
1 pound catfish or orange roughy fillets
Hot cooked rice
Minced fresh parsley

In a small skillet, saute the onion, celery, green pepper and garlic in oil until tender. Add the broth, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in the tomato.
Arrange the fillets in a greased 13" x 9" x 2" baking dish; top with vegetable mixture. Bake, uncovered at 375 for 15 - 20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley.

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