Creole Catfish in Court Bouillon

(click to enlarge)	Creole Catfish in Court Bouillon U.S. - Louisiana
(click to enlarge)	Serves: Effort: Sched: DoAhead:	4 *** 1-1/2 hr Part		A delicious, easy to make fish stew, this method is used in Louisiana and the Carribean for other types of fish as well - for filets use a wider shallower pan."Purists" aside, this technically is fish poached in court bouillon even though the vegetables and liquid are served with the fish, unlike the classic French court bouillon which is discarded.

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3
1
tt
tt
8
6
6
2
2
1
3
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2
1
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t

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oz
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cl
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T
T

Catfish whole (1)
Salt
Pepper black
Red Pepper flakes
Onions
Celery stalks
Bell Pepper green
Parsley sprigs
Garlic
Tomatoes ripe
Oil
Flour
Stock or Water
Lemon slice
Bay Leaf
Thyme sprigs

Cut CATFISH into segments about 1 inch thick and coat with SALT, PEPPER and RED PEPPER. Set aside for about 3/4 hour. You can simmer the heads and tails to make a light stock to enrich the court bouillon if you wish.
Dice ONIONS, CELERY and BELL PEPPER small. Chop PARSLEY and GARLIC small. Mix all.
In a heavy bottom pot heat OIL and fry FLOUR slowly stirring until it reaches the color of peanut butter, then pour in the vegetables.
Fry the Vegetable mix stirring until wilted down but still quite firm - don't overcook.
Off the heat remove about half the vegetables, arrange the Catfish chunks in the pot and pour the removed vegetables back in and work them around the fish. Add just enough stock or water to come up near the surface of the vegetables - not too much.
Bring the pot up to a boil, then turn down the heat, cover tightly and simmer slowly until the fish flakes easily, about 20 minutes. You can shake the pan to keep things freed up but do not stir, it'll break up the fish.
Serve immediately with plenty of rice.

NOTES:

Catfish: 3 pounds of whole catfish yields a little over 2 pounds of segments without the head or tail.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch