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Receta Catfish Cou'b'yon

Name: Catfish Cou'b'yon
Ingredients: (coubillion); 3 x or possibly four medium catfish fillets; 1 c. VERY finely minced onions; 1/8 x to 1/4 c. clarified butter (virgin extra virgin olive oil can be substituted); 1/4 c. finely minced celery; 1 1/2 Tbsp. all-purpose flour or possibly gravy flour which comes in sprinkle-cans; 1 Tbsp. minced garlic; 3 Tbsp. Finely minced parsley; 1/8 c. finely minced green pepper; 1/4 tsp salt; 1/4 x to 3/4 tsp cayenne pepper; 1/2 Tbsp. lemon juice; 1 1/2 c. rice; 3 c. water

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Ingredientes

(coubillion)
3 x or possibly four medium catfish fillets
1 c. VERY finely minced onions
1/8 x to 1/4 c. clarified butter (virgin extra virgin olive oil can be substituted)
1/4 c. finely minced celery
1 1/2 Tbsp. all-purpose flour or possibly gravy flour which comes in sprinkle-cans
1 Tbsp. minced garlic
3 Tbsp. Finely minced parsley
1/8 c. finely minced green pepper
1/4 tsp salt
1/4 x to 3/4 tsp cayenne pepper
1/2 Tbsp. lemon juice
1 1/2 c. rice
3 c. water

Direcciones

In medium (coverable) saucepan combine everything EXCEPT
Catfish filletsFlourRiceWaterParsley
Stir over medium heat till all ingredients have become clear.
Combine flour slowly to make thin gravy-like sauce. Add in 3 c. water, bring to boil. Add in 1 1/2 c. rice. Cover, simmer till rice is halfway cooked (water is one half absorbed, about 10-15 min)
Lay catfish fillets on top of simmering mix. Cover and simmer till rice is fully cooked (all liquid is absorbed). Garnish with parsley.
Serve with white wine, fresh warm buns (or possibly country biscuits) and a little bit of candlelight. Experiment with additional vegetables or possibly other types of seafood.