Catfish Sauce Piquante
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Thread: Catfish Sauce Piquante

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    flyweight's Avatar
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    Catfish Sauce Piquante

    This is what I cooked for our evening meal yesterday.

    Catfish Sauce Piquante (pee-kahnt)


    Ingredients:


    • 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



    Directions:

    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 ***.


    Note:

    * 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.


    Serves 6-8

    I began with fresh whole catfish.
    Click image for larger version. 

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    I cut the catfish into 1-1/4" steaks. Seasoned with salt, black pepper and cayenne pepper.
    Click image for larger version. 

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    Cooking vegetables on a low heat until wilted.
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    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.
    Click image for larger version. 

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    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.
    Click image for larger version. 

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    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.

    Enjoy,
    Last edited by flyweight; 08-17-2017 at 01:42 PM.
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    Michael

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    Kusa's Avatar
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    That made my mouth water. Yummy.
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    i'll have to try that pretty soon. What did you do about the bones?


    oh yeah and what exactly is a fish 'steak'?
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    flyweight's Avatar
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    Quote Originally Posted by johnH123 View Post
    i'll have to try that pretty soon. What did you do about the bones?
    Cook with the bones-in. The bone gives it a better flavor.
    Take your time when eating. Be careful not to swallow any bones. Good cooking is eaten slowly.

    As in my directions, fillets can be substituted for bone-in steaks.


    Quote Originally Posted by johnH123 View Post
    oh yeah and what exactly is a fish 'steak'?
    It's a cross-cut of the fish body.
    Catfish cut into steaks, 1 & 1/4" in length.
    In the picture below, I arranged the steaks in-line for the photo-shoot.

    Click image for larger version. 

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    Below is better image of steaks.
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    Michael

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    Keeper of the GTT Cookies dieselshadow's Avatar
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    Added to the GTT cookbook.
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    I'll have to admit, that would be a new experience for me. Most Okies I know like their fish fried, or occasionally baked or grilled, or in a salad, as in Tuna salad, or in a can, as in sardines, but that is certainly a new and unique way to cook a catfish, around here at least. I could substitute beef or even pork and it would look and taste familiar.

    Not being critical, just expressing a regional difference. I would be happy to taste it though...kinda like my friends from Iowa when Shan Jean put a bowl of fried okra on the table.
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    Senior GTT Super Slacker Gizmo2's Avatar
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    Bet that would be good with eel also.
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    flyweight's Avatar
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    Quote Originally Posted by 2LaneCruzer View Post
    I'll have to admit, that would be a new experience for me. Most Okies I know like their fish fried, or occasionally baked or grilled, or in a salad, as in Tuna salad, or in a can, as in sardines, but that is certainly a new and unique way to cook a catfish, around here at least. I could substitute beef or even pork and it would look and taste familiar.

    Not being critical, just expressing a regional difference. I would be happy to taste it though...kinda like my friends from Iowa when Shan Jean put a bowl of fried okra on the table.
    Leave the tomato paste, celery and green onion out of the recipe and replace the fish, with a cut-up chicken.

    Add cooking oil to just cover the bottom of the pot.
    Brown the seasoned chicken parts to lightly scorch the skin. (Don't allow the chicken to stick to the pot. Turn chicken over)
    Remove the chicken parts and set aside for later.
    Cook the vegetables as in the directions, add the tomato sauce and Rotel.
    After the mix cooks for 30 minutes, then add the browned chick.
    Cook for 1-1/2 hour, or until the chicken meat id done.
    Michael

    2019 JD Z540R 54" cutting deck w/MulchControl™
    1984 JD 750
    1971 JD 15 Chainsaw ← hasn't run since ~1975

    Also have a bunch of other stuff.
    ---------------------------------------
    " If there's no one around to smell me, do I really stink"?
    - John Wells - Brewster County, West Texas.










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    flyweight's Avatar
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    Quote Originally Posted by Gizmo2 View Post
    Bet that would be good with eel also.
    It's very good with shrimp, or crawfish. Heck, maybe even with chopped lobster tail.
    Gizmo2 and greenharley like this.
    Michael

    2019 JD Z540R 54" cutting deck w/MulchControl™
    1984 JD 750
    1971 JD 15 Chainsaw ← hasn't run since ~1975

    Also have a bunch of other stuff.
    ---------------------------------------
    " If there's no one around to smell me, do I really stink"?
    - John Wells - Brewster County, West Texas.










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