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CATFISH COUVILLION RECIPE printer friendly version
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Peggy
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CATFISH COUVILLION

3 lbs catfish
3 medium onions
1 large bell pepper
2 cloves garlic
1 bunch green onions
3/4 can tomato paste
1/3 cup parsley
1 can rotel (original)
salt and pepper to taste
red pepper to taste
3 cups water
1/2 cup celery

Put all vegetables in a pot with a tablespoon of cooking oil and saute for about 15 minutes. Add paste, rotel and water. Cook on a low fire for 45 minutes to an hour. Then add fish and cook on low for approximately 20 to 30 minutes. Just move the fish around easily, so it doesn't break into little pieces. Serve over rice.

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Our Fish and Seafood Recipes include Baked Stuffed Bass, Salmon cakes with lobster Sauce, CAJUN-FRIED BLUEFISH STEAKS, Trout with Pecan Sauce, Big Easy Party Shrimp, Caribbean Coconut Shrimp, Asian Papaya-Shrimp Salad and more.
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