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Title: Cajun Catfish Courtbouillon
Yield: 6 Servings

Ingredients

      2 md onions; chopped
      3    celery; chopped
      1 lg fresh parsley; wash/drain/ch
      1 lg green pepper; chopped
      2    cl garlic; minced
      5 lb catfish fillets
      1    salt and pepper; to taste
      1    red pepper; to taste
      3 tb vegetable oil
      2 tb all-purpose flour; divided
  1 1/2 c  tomato sauce; divided
    1/4 c  water
      2    lemon slices
      1 lg bay leaf
    1/4 ts thyme leaves

Instructions

Combine vegetables; divide in half, and set aside.

Cut catfish into large pieces; generously sprinkle each piece with
salt, pepper, and crushed red pepper. Set aside.

Put oil in a large cast iron pot; top with half of fish pieces. Place
have of vegetable mixtures over fish; top with 1 tablespoon flour,
then 3/4 cup tomato sauce. Repeat layers with remaining fish pieces,
vegetables, flour and tomato sauce. Add remaining ingredients.

Cover and cook over low heat for one hour or until fish flakes easily
when tested with a fork. Shake pot frequently to keep fish from
sticking to the bottom (stirring will break up the fish). Add
additional seasonings before serving, if desired.

Yield: 6 servings.

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