VAL KEITHLEY
HAMMOND,
INDIANA
A friend gave me
this recipe, and
it’s been a family
favorite since the
first time I made it.
HUNTING & FISHING COOKBOOK
CATFISH CREOLE
catfish creole
1⁄ 4 cup each chopped onion, celery
and green pepper
2 garlic cloves, minced
2 teaspoons olive oil
3⁄ 4 cup chicken broth
1 tablespoon tomato paste
1⁄ 2 teaspoon salt
1⁄ 2 teaspoon each dried basil,
oregano and thyme
1⁄ 8 teaspoon each white, black and
cayenne pepper
Dash paprika
1⁄ 2 cup diced fresh tomato
1 pound catfish or orange roughy
fillets
Hot cooked rice
Minced fresh parsley
[ 1] In a small skillet, saute the onion, celery,
green pepper and garlic in oil until tender.
Add the broth, tomato paste and seasonings; bring to a boil. Reduce heat; simmer,
uncovered, for 5 minutes or until heated
through. Stir in tomato.
[ 2] Arrange the fillets in a greased 13-in. x
9-in. x 2-in. baking dish; top with vegetable
mixture. Bake, uncovered, at 375° for 15-20
minutes or until fish flakes easily with a fork.
Serve over rice; sprinkle with parsley. Yield: 4
servings.
tip HUNTING & FISHING
To make a casserole out of 1
pound of any kind of fresh or
frozen fish fillets, grease a 13- x 9-inch pan, then
line the bottom with the fish. Spread a condensed
can of cream of shrimp soup over the fish. Com-
bine a sleeve of crushed butter-flavored crackers
with a stick of melted butter and sprinkle the
crumbs over the soup. Bake it at 350° for 30 to
40 minutes or until bubbly.
DELORES, SOUTH CAROLINA
