Cajun Coubeya (fish Stew)
Ingredients
- 1 lb. catfish fish fillets (or 2 cans of mackeral)
- 2 tablespoon olive oil if fresh fish is used
- 1/4 cup vegetable broth
- 1/4 cup parsley, chopped
- 1 medium onion, minced
- 1/2 cup celery, chopped
- 1 can of tomato paste
- 1 Tbsp. lemon juice
- 1 teaspoon crushed red pepper, optional
- salt & pepper
Instructions
Saute vegetables in the olive oil until lightly brown. Add tomatoe paste and two cans of vegetable broth or plain water. Watch and brin g broth to a boil for 2 minutes, stirring occasionally. Add Fish. Cook until firm. (If canned fish is used then this the amount of cook ing time can be reduced.) Bring broth back to a boil and then remove from high temperature. Add lemon juice and simmer on low for 10 minutes covered. Serve with fresh cooked white or brown rice. A fresh cut cucumber spear and tomato slice salad makes a nice side dish. Makes 8 servings.