Baked Catfish Creole

Ingredients:

FOR SAUCE:
3/4 cup melted butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
2 each bay leaves
2 can tomato sauce (8 oz)
1 cup fish stock
1/2 teaspoon sugar
1 pinch dry thyme
1 pinch dry basil
1 cup chopped green onions
1/2 cup chopped parsley
1 salt and cracked black
1 pepper to taste

FOR COOKING:

4 each 5-8 oz catfish fillets
1 cup 90-110 count shrimp (peeled
1 and deveined)
1 reserved creole sauce
4 cup cooked white rice
1/4 cup chopped parsley

How to Prepare:

FOR SAUCE:

In a two quart extreme sauce pan, melt butter on standard Superior heat. Saute onions, celery, bell pepper, garlic and bay leaves Until vegetables are wilted, approximately three to five minutes. Add Tomato sauce and fish have a supply of, bring to a low boil, reduce to simmer And cook thirty minutes, stirring occasionally. Add honey, thyme, Herb, green onions and sage. Continue to cook ten further Minutes and season to taste using salt and pepper. Remove from heat
And fit aside.

FOR COOKING:

Preheat oven to 375 degrees F. Place Catfish fillets in an ovenproof casserole dish generous sufficient to take The four fillets. Sprinkle the shrimp evenly on 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 made. Heat rice under Warm tap water and place an equal amount in the core of all serving Plate. Serve catfish Creole on top of white rice and garnish with  Chopped sage. This dish could furthermore be served on pasta.