Ingredients
1/2 cup vegetable oil
1 cup flour
1 lb catfish filets, cut into chunks
1 cup fish or chicken stock
1 yellow onion
1 stalk celery
6 cloves garlic
1 green bell pepper
1/2 cup fresh basil
2 small cans tomato paste
Salt, pepper, cayenne to taste
Chopped parsley for garnish
Preparation
Make a roux with the flour and oil over medium heat. Stir constantly until it is a beer bottle brown. Add onions, bell pepper, garlic, celery and cook until onions are clear. Add fish and cook for about 1 minute. Add stock (and add water if too thick). Add spices. Simmer for about 30 minutes. Serve over rice.
