Recipe - Catfish Courtbouillon (Pronounced Coo Bee On)

3 pound Filet catfish
One half cup Salad oil
2 Onions; minced
1 Clove garlic; mined
1 cn Tomato sauce
Lemon slices

Here's a recipe that my stepfather used to make and which is out of this
world. This particular recipe is from Mrs. Frederick Hollier and is in the
River Road Recipes cookbook. My stepdad had his own version (similar to
this one), but unfortunately while he was still around I had no interest in
learning to cook! Boy, am I sorry now. I miss all of his cooking, but
especially this one.

Bring oil to medium heat. Add alternate layers of fish, sprinkled with salt
and black pepper, onions and garlic, lemon slices and tomato sauce. 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. Serves 4. Serve on
mounds of rice, along with tossed green salar and French bread.

Just a note my stepdad always cooked this in a cast iron dutch oven.

Posted to recipeludigest Volume 01 Number 507 by Cooca2 Cooca2@aol.com
on Jan 12, 1998