BAKED CATFISH CREOLE

      Title: BAKED CATFISH CREOLE
  Categories: Seafood
       Yield: 6 Servings
  
 MMMMM-------------------------FOR SAUCE------------------------------
     3/4 c  Melted butter
       1 c  Chopped onions
       1 c  Chopped celery
     1/2 c  Chopped bell pepper
     1/4 c  Diced garlic
       2 ea Bay leaves
       2 cn Tomato sauce (8 oz)
       1 c  Fish stock
     1/2 ts Sugar
       1 pn Dry thyme
       1 pn Dry basil
       1 c  Chopped green onions
     1/2 c  Chopped parsley
            Salt and cracked black
            Pepper to taste
 
 MMMMM------------------------FOR COOKING-----------------------------
       4 ea 5-8 oz catfish fillets
       1 c  90-110 count shrimp (peeled
            And deveined)
            Reserved Creole sauce
       4 c  Cooked white rice
     1/4 c  Chopped parsley
  
   FOR SAUCE: In a two quart heavy sauce pan, melt butter over medium
   high heat. Saute onions, celery, bell pepper, garlic and bay leaves
   until vegetables are wilted, approximately three to five minutes. Add
   tomato sauce and fish stock, bring to a low boil, reduce to simmer
   and cook thirty minutes, stirring occasionally. Add sugar, thyme,
   basil, green onions and parsley. Continue to cook ten additional
   minutes and season to taste using salt and pepper. Remove from heat
   and set aside. FOR COOKING: Preheat oven to 375 degrees F. Place
   catfish fillets in an ovenproof casserole dish large enough to hold
   the four fillets. Sprinkle the shrimp evenly over the top of the
   fillets. Spoon the Creole sauce generously until fish and shrimp are
   well covered. Place covered baking dish in oven and cook
   approximately thirty minutes or until fish is done. Heat rice under
   hot tap water and place an equal amount in the center of each serving
   plate. Serve catfish Creole on top of white rice and garnish with
   chopped parsley. This dish may also be served over pasta.
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