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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | cloves garlic minced |
| 1 Tasse | parsley chopped |
| 1 gross | green pepper chopped |
| 3 | Celery Stalks chopped |
| 1 | Bunch green onions, chopped |
| 5 x ca. 450 g | Catfish filleted & chunked |
| 1 Teelöffel | salt |
| 1 Teelöffel | pepper |
| 1/4 Teelöffel | red pepper |
| 3 Esslöffel | vegetable oil |
| 2 Esslöffel | all-purpose flour divided |
| 15 x ca. 30 g | tomato sauce divided |
| 1/4 Teelöffel | thyme ground |
| 1 gross | Bayleaf |
| 2 | Lemon slices |
| 1/4 Tasse | water |
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Instructions:
Combine first five ingredients in medium mixing bowl; mix well and set aside. Place fish in large mixing bowl, sprinkle with salt and pepper; set aside.
Pour oil into large dutch oven; add half of seasoned fish. Sprinkle half of prepared vegetables on top; add 1 tb flour and 1/2 of tomato sauce. Do not stir. Repeat layers. Add thyme, bay leaf, lemon slices and water. Do not stir.
Cook, uncovered, over medium heat 1 hour or until fish flakes easily when tested with a fork. Shake pot occasionally to prevent sticking ( do not sitr mixture.) Remove bay leaf; discard. serve hot in individual serving bowls.
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