Print Catfish Courtbouillon Recipe
Notes:
Catfish Courtbouillon
Ingredients:
3 Pounds Catfish
1/2 Cup Salad Oil divided
2 Unit Onions minced
1 Unit Clove Of Garlic mined
1 Can Tomato Sauce small
1 Unit Lemon (optional)
Directions:
1. Bring oil to medium heat.

2. Add alternate layers of fish, sprinkled with salt and black pepper, onions and garlic, lemon slices and tomato sauce.

3. Add no water. Cover. Simmer for 1 hour. A small amount of water may be added toward end of cooking time if necessary for more gravy.

4. Serves Serve on mounds of rice, along with tossed green salar and French bread.