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Ingredientes
- 3/4 c. Melted butter
- 1 c. Minced onions
- 1 c. Minced celery
- 1/2 c. Minced bell pepper
- 1/4 c. Diced garlic
- 2 x Bay leaves
- 2 can Tomato sauce (8 ounce)
- 1 c. Fish stock
- 1/2 tsp Sugar
- 1 pch Dry thyme
- 1 pch Dry basil
- 1 c. Minced green onions
- 1/2 c. Minced parsley Salt and cracked black Pepper to taste
- 4 x 5-8 ounce catfish fillets
- 1 c. 90-110 count shrimp (peeled And deveined) Reserved Creole sauce
- 4 c. Cooked white rice
- 1/4 c. Minced parsley
Direcciones
- FOR SAUCE: In a two qt heavy sauce pan, heat butter over medium high heat. Saute/fry onions, celery, bell pepper, garlic and bay leaves till vegetables are wilted, approximately three to five min. Add in tomato sauce and fish stock, bring to a low boil, reduce to simmer and cook thirty min, stirring occasionally. Add in sugar, thyme, basil, green onions and parsley. Continue to cook ten additional min and season to taste using salt and pepper. Remove from heat and set aside. FOR COOKING: Preheat oven to 375 degrees F. Place catfish fillets in an ovenproof casserole dish large sufficient to hold the four fillets. Sprinkle the shrimp proportionately over the top of the fillets. Spoon the Creole sauce generously till fish and shrimp are well covered. Place covered baking dish in oven and cook approximately thirty min or possibly till fish is done. Heat rice under warm tap water and place an equal amount in the center of each serving plate. Serve catfish Creole on top of white rice and garnish with minced parsley. This dish may also be served over pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 6 servings | |
| Calories 540 | |
| Calories from Fat 275 | 51% |
| Total Fat 31.15g | 39% |
| Saturated Fat 16.47g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 1164mg | 49% |
| Potassium 1037mg | 30% |
| Total Carbs 44.58g | 12% |
| Dietary Fiber 4.2g | 14% |
| Sugars 8.94g | 6% |
| Protein 21.74g | 35% |
