This is what I cooked for our evening meal yesterday.
Catfish Sauce Piquante (pee-kahnt)
- 4 pounds whole catfish cut into 1-1/4" steaks* see note below
- 1/3 cup vegetable oil
- 2 cups onions, diced
- 2 cups celery, diced
- 1 cup bell pepper, diced
- 1/4 cup garlic, minced
- 1 (10-ounce) can tomatoes(Rotel)
- 1 (10-ounce) can tomato sauce
- 1 half can of tomato paste
- 2 1/2 quarts hot water
- 1 half cup green onions, sliced
- 1 quarter cup parcley
- salt, black pepper and cayenne pepper to taste
Place all the catfish in a large bowl and season with salt, black pepper and cayenne pepper. Allow to sit in the refrigerator 2-4 hours prior to using. In a large cast iron dutch oven**, heat oil over medium-high heat. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes, or until vegetables are wilted. Add tomatoes(Rotel), tomato sauce and tomato paste, blending well into the vegetable mixture. Cook 5 minutes and then add water. Bring mixture to a rolling boil and reduce to simmer. Add 1/4 pound of catfish and cook for 30 minutes. Add green onions and parsley, blending well into the mixture. Season to taste using salt and pepper. Add remaining catfish, blend well and cook for 20 additional minutes. Serve over medium, or long-grain white rice ***.
* catfish fillets may be used - reduce cooking time in half
** aluminum(magnalite) pot , or porcelain coated cast-iron pot may be used
*** pasta may be substituted for rice
While cooking, do not stir catfish with a utensil, it will fall apart. Lift the pot just off the cooking surface and twist pot in a circular back and forth motion.
I began with fresh whole catfish.
I cut the catfish into 1-1/4" steaks. Seasoned with salt, black pepper and cayenne pepper.
Cooking vegetables on a low heat until wilted.
Added the tomato sauce, Rotel and tomato paste. Cooked on medium heat for 5 minutes, then added the water. I then brought the mix to a rolling boil, then reduced heat to a simmer.
I added a few pieces of catfish(about 1 pound), to give flavor to the mix. With a low heat, it simmered for 30 minutes. Added green onions and stirred in lightly. I allowed it to simmer for 5 minute, then checked for taste. I adjusted the taste to my likings with salt and pepper.
Once I was satisfied with the taste, I added the remaining catfish and simmered an additional 20 minutes. Note: I usually remove one piece of catfish half way through the simmer process to check for flavor and texture. Cooking surfaces vary, so after the 20 minute are up, I may adjust the length of time to simmer.
Once done; and all were ready to eat, it was served over long-grain rice. Mrs. FW made potato salad as a side dish, but I forgot to take a pic.
We fed 5 adults and 2 of us ate a second serving. I ate 1 service for lunch today and we still have 1/3 of this meal left over.
If you have any questions, post here, or PM me.