TONI TIPTONMARTIN’S CATFISH ÉTOUFFÉE

Louisiana’s étouffées are traditionally made with shellfish, but Tipton- Martin opts for catfish smotherfried in a rich, buttery, somewhat spicy gravy. Serve with rice or grits.

1 pound catfish fillets ( or any other firm- fleshed white fish), cut into 4- inch pieces 1 teaspoon cayenne

pepper

1/2 teaspoon salt, or to

taste

1/2 teaspoon black pepper 1/2 teaspoon dried thyme 1/2 cup vegetable oil 6 tablespoons all

purpose flour

1/4 cup minced onion 2 tablespoons minced

green bell pepper 2 tablespoons minced

celery

1 teaspoon minced garlic 1 small bay leaf

1 1/2 cups fish stock, warmed ( may use chicken, turkey or vegetable stock), divided

1 tablespoon tomato

paste

8 tablespoons ( 1 stick)

butter, divided 2 tablespoons minced

green onions 1 tablespoon chopped

fresh parsley Freshly cooked rice

Place the catfish pieces on a plate and dry with paper towel to help seasonings adhere to the fish. In a small bowl, combine the cayenne, salt, black pepper and thyme. Season the fillets with half of the seasoning mixture.

In a large skillet, heat the oil over high heat until sizzling and nearly smoking. Reduce the heat to medium- high. Gradually whisk in the flour until smooth. Cook, stirring constantly, until the roux is medium- brown, about 5 minutes. Remove from the heat, and stir in the onion, bell pepper, celery, garlic, bay leaf, and remaining seasoning mixture. Return to the heat, and cook, stirring constantly, until the vegetables are softened, about 2 minutes. Gradually stir in ½ cup of the warm fish stock and the tomato paste, and stir until the sauce begins to thicken, about 1 minute, then remove from the heat.

In a separate skillet, heat 4 tablespoons of the butter until sizzling over medium to medium- high heat. Add the catfish and green onions and cook until the catfish is opaque ( it does not need to brown), 2 to 3 minutes per side.

Transfer the fish ( including the butter and onions); the remaining 4 tablespoons butter, and the remaining 1 cup stock to the skillet with the vegetables and cook for 3- 5 minutes, shaking or stirring the pan constantly to melt the butter and emulsify it into a rich sauce. Remove and discard bay leaf. Sprinkle the étouffée with the parsley and serve over rice. Serves 4.

Per serving, without rice: 619 calories ( percent of calories from fat, 78), 23 grams protein, 12 grams carbohydrates, 1 gram fiber, 54 grams total fat ( 20 grams saturated), 127 milligrams cholesterol, 614 milligrams sodium.

Adapted from “Jubilee: Recipes From Two Centuries of African American Cooking” by Toni TiptonMartin ( Clarkson Potter, $ 35).

STYLING BY WENDELL BROCK / CHRIS HUNT FOR THE AJC