Submitted By: David Fernandez

Catfish Fricassie

Ingredients:

• 2 lbs. fresh catfish fillets
• 2 medium onions
• 2 stalks celry
• 1 small bell pepper
• 1 carrot
• 1 bunch green onions
• 1 handfull parsley
• 4 lg. cloves garlic
• 1 lemon
• 1/2 jar ready made roux
• Chicken or fish stock as needed.
• 3 tbs. olive oil
• 2 tbs. oyster sauce
• Seasonall
• Tobasco or Louisiana Hot Sauce

First medium chop onions, celry, carrot, bell pepper....set aside.
Then chop garlic, green onions and parsley....set aside.
Heat olive oil in a heavy pot, then add onions, celry, carrot, bell pepper and saute till soft.
Add garlic and saute another one or two minutes.
Add about 1/2 jar ready made roux and blend till smooth.
Add green onions and cook for another 4 or 5 minutes stirring often.
Add broth and bring to a boil.
Adjust sauce thickness as needed, sauce should be the consistancy of pea soup.
Let simmer and add oyster sauce, Seasonal, Tobasco (to your taste), 2 or 3 thin slices of lemon, finely chop parsley, salt and black pepper to taste.
Let sauce simmer for 10-15 minutes stirring often.
Add catfish whole fillets or cut into large peices and cook on a low simmer for another 10-15 minutes.
Let cook without stirring until done.
Lift catfish out with spatula or slotted spoon.
Serve over steamed white rice, or pasta.
Serve with green salad and hot French bread and butter
Top with finely chopped parslely.