58 OZ. CATFISH FILLETS CREOLE
2 tbsp butter
1 cup chopped onions
3/4 cup chopped celery
1/2 cup bell pepper, chopped
4 cl garlic, chopped
2 can tomato sauce, (8 oz. each)
2 bay leaves, (whole)
1 tsp chili powder
1 salt, to taste
1 cayenne pepper, to taste
1/2 tsp sugar
1/4 tsp thyme
1/4 tsp dill
1/4 tsp sweet basil
1 cup water
1 salt
1 cayenne pepper
Directions
Place catfish fillets in baking pan with 1-inch lip.
Cover with Creole sauce. Bake at 350 F. for 15-20 minutes.
In a heavy pot, saute seasonings in butter until done (10 minutes).
Add tomato sauce and water, bring to a rapid boil, and reduce to
simmer. Stir occasionally and cook approximately one hour. Add water
to retain volume. Season with salt and cayenne pepper to taste.
Yields 4 servings.
Servings: 4 servings
Baked Fillet Of Catfish Creole Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite feasible to track the history of written cooking instructions back into antiquity, in truth as far as the ancient Egyptians, and possibly even further. However, mostly, these ancient records were just primitive pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a series of ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius compiled a collection of documents which described recipes prepared by the Romans. In his scrolls, Apicius describes how the roman meals were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Roman chefs made use of many different spices, including a few that are still present in modern kitchens such as bay, rue and asafoetida. Moving on, there are two interesting cookery books which date from the 1300s - one book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are unconnected to the spicy food that is served today, but rather descriptions of the types of food prepared for the rich and powerful of the period. Later, in the 15th century, the Crusaders brought back many new spices and herbs from Arab cuisine, such as coriander, basil and rosemary. These new herbs and spices was responsible for an eruption in books on cooking, the majority of which still exist in academic collections. Like it or not, the introduction of TV brought us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Baked Fillet Of Catfish Creole recipe.
