Preparation:
Wash the fish and peel the skin off (or have it done at the fish market) and cut it crosswise in slices 1 to 1-1/2 inches thick. You may use the tail. Season with salt, pepper, and cayenne and set aside. In a large skillet, heat the oil and add celery, bell pepper, onion, parsley, green onions, and garlic. Sauté over fairly high heat 5 minutes, stirring frequently.
Add the water and tomatoes and simmer 10 minutes more. Sprinkle the flour over the fish or roll each piece of fish in flour until coated lightly. Gently place the fish, piece by piece, in the sauce. Cover the pan and simmer about 10 minutes. With spatula, turn each piece of fish over and shake pan gently to combine juices. (Do not stir, for that will break up the fish). Simmer over the very lowest heat until the fish is cooked through (another 10 minutes). Serve Immediately over rice.
Chicken Sauce Piquant: Substitute a 3-pound frying chicken, cut into serving pieces. Season the chicken with salt, pepper and cayenne to taste, dust with flour, and brown it on all sides in hot oil. Remove from the oil and sauté the vegetables, as above. After tomatoes have simmered, return chicken to the skillet and simmer, covered, about 15 minutes; turn over each piece and simmer, covered, about 10 minutes longer.
Serve hot over rice. Queen Ida comments that, although catfish is traditional in Louisiana, you can substitute rock cod or lingcod. She says she doesn't use tomato paste because too strong a tomato flavor will hide the taste of the fish. The sauce should be a light pink color. Serve this dish over rice, with a salad or vegetables on the side.
From Cookin' with Queen Ida: "Bon Temps" Creole recipes (and stories) from the queen of Zydeco music. ISBN 1-55958-050 |
