Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Catfish Sauce Piquante


Catfish Sauce Piquante is a recipe that differs with every family. In South Louisiana, there are a lot of scavenger fish (catfish, gaspergoo, gar, etc) This recipe hides the oily/muddy taste of the fish and tenderizes the tough meat. Some like it hot, so if you do, add Tabasco or cayenne to taste. The important thing is, DO NOT STIR TO BREAK UP THE FISH. Place a bed of steamed rice on the plate and spoon a fillet with lots of gravy.

Serving Size : 6

5 pounds fish fillets
1 cup fish stock
2 cups onions, chopped
1/2 cup oil
1 cup celery, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 can tomato paste
1 can tomato sauce
1 lemon, juice and rind
1 teaspoon salt
cayenne pepper, to taste
1/4 cup green onions, chopped
1/4 cup parsley, chopped

Use fish bones and prepare fish stock.

Sauté onions until transparent; add celery, garlic, bell pepper, tomato paste, tomato sauce, lemon rind, salt and cayenne.

Cook 45 minutes on low heat.

Add 1 cup or more of fish stock to thin.

Add lemon juice, green onions, parsley, and fish to sauce.

Simmer 15 to 20 minutes. DO NOT STIR.

Serve over steamed rice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.