Cajun Coubeya (Fish Stew)
1 lb. catfish fish fillets (or 2 cans of mackeral)
2 Tablespoons 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 tsp. crushed red pepper, optional
salt & pepper
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.