Prep Time: 1 Hour
Yields: 6 Servings

Cacciatore is a dish that usually takes hours to create. In the city of New Orleans, the Italians created this recipe in order to speed up the process while retaining the great flavor.

6 (6–8 ounce) catfish fillets
¾ cup olive oil
¾ cup flour
1 cup diced onions
1 cup diced celery
½ cup diced bell peppers
2 tbsps minced garlic
1 (8-ounce) can tomato sauce
2 (16-ounce) cans stewed tomatoes
2 bay leaves
1 tsp chopped thyme
1 tbsp chopped basil
1 tsp chopped oregano
2 quarts water or fish stock
2 cups sliced mushrooms
salt and cracked black pepper to taste
½ cup sliced green onions
¼ cup chopped parsley
6 cups cooked spaghetti

If using fresh fish, you may with to bone the fillets and use the bones to create a rich fish stock. (See stock recipes on our Web site.) Cut 2 fillets into 1-inch cubes. Cut remaining fillets in 3 equal pieces. Set aside and keep cool. In a heavy-bottomed Dutch oven, heat olive oil over medium-high heat. Add flour and whisk until a golden brown roux is achieved. Sauté onions, celery, bell peppers and garlic in Dutch oven 3–5 minutes or until vegetables are wilted. Add catfish cubes, tomato sauce and stewed tomatoes with liquid. Blend well into roux mixture. Add bay leaves, thyme, basil and oregano. Stir well then add water or fish stock. Bring to a rolling boil, stirring occasionally until roux is dissolved. Reduce heat to simmer, add mushrooms and season lightly with salt and pepper. Simmer 30 minutes, stirring occasionally. While sauce is cooking, boil spaghetti according to package directions and keep hot. Stir in green onions and parsley. Adjust seasonings if necessary with salt and pepper. Add fish fillets and allow them to poach 10–12 minutes, being careful not to stir aggressively, as this will break fish. Serve over hot spaghetti.

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