1 lb catfish fillets
1/3 cup oil
1/4 cup flour
1/2 cup water
1 cup celery, sliced
1/2 cup shallots, chopped
1/2 cup bell pepper, chopped
2 each garlic clove, crushed
1 lb tomatoes, cut small, can
8 oz tomato sauce
1 1/2 tsp salt
2 each bay leaves
1/2 tsp thyme
1/4 tsp pepper
1 tbsp brown sugar, lemon juice
1 tbsp lemon juice
1/4 cup parsley, chopped
1 tsp worcestershire sauce
2 each tabasco, dashes
1 rice, hot, cooked
Directions
Cut fillets into 1-in pieces. Heat oil in large pan. Add flour,
stirring until brown. Remove from heat and add water slowly, stirring
til blended. Add all ingredients except catfish and rice. Cover and
simmer for 20 minutes or until vegetables are tender. Remove bay
leaves, add catfish and simmer 8 - 10 min. more until fish flakes to
the fork. Serve over rice in soup bowls. Possibly better to wilt all
fresh vegetables before adding to pan. Also for: Catfish, Any Fish
Recipe date: 12/11/87
Servings: 1 servings
Catfish Creole Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Written recipes as a concept can be observed way back into history, in truth as far back into history as pharonic Egypt, and maybe further still. Interesting though that maybe, mostly, these ancient cookbooks were just very simple hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to food historians are a few clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Much later, in Roman times a roman called Apicius compiled a collection of scripts which described recipes enjoyed by the Romans. He recounts how the meals were split into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius also informs us how the cooks of his times made use of a good variety of spices and herbs, including some familiar names like basil, fennel and dill. Continuing our culinary historical journey, there were a couple of interesting cookery books which were published in the 14th Century : a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the spicy food that we all know today, but instead recipes for the types of meals eaten by the rich people of those days. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cooking, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices prompted a surge in manuscripts on cookery, the majority of which are now in private libraries. When we get to the twentieth century, cookery publications are increasing in popularity as a result of more people being able to read, more leisure time and having more money to spend. |
We hope you enjoy this Catfish Creole recipe.
