Title: Fish Courtbouillon
Categories: Fish, Cajun
Yield: 4 Servings
3 lb Catfish steaks
1/2 c Salad oil
2 Onions; chopped fine
Lemon slices
1 cl Garlic; minced
1 cn Tomato sauce
Salt
Red pepper
Black pepper
In medium size Dutch oven, bring oil to medium heat. Add alternate
layers of fish, (sprinkled with salt, black and red pepper) and
onions, garlic, lemon slices, and tomato sauce. Do not add water.
Cover and simmer for 1 hour. A small amount of water may be added
toward end of cooking time if necessary for more gravy.
Serve over mounds of rice. Try a tossed green salad and French bread.
Note: Another elegant fish delight is called Bouillibasse and you
get those recipes when you order "Cajun Cooking Fun".
