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
It is possible to read the history of written recipes far back into distant history, certainly as far as the Egypt of the Pharoahs, and quite possibly further than that. However, in the main part, these ancient records were just simple hieroglyphic instructions for meal preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals were split into starters, main course and dessert, a very modern way of dining. This early Roman chef informs us how the cooks of Roman times made use of many different aromatic flavors, including many that are still in use today like basil, rue and dill. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the holy lands, including spices like coriander, parsley, and rosemary. These new herbs and spices was responsible for a torrent in publications on food, the majority of which are now in private cookery archives. The arrival of television gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Catfish Creole recipe.
