Recipe - Courtbouillon

3 (up to)
4 pound Fresh catfish; in 4" pieces
1 lg Onion; minced
1 lg Bell pepper; minced
2 Cloves garlic; minced
1 cup Salad oil
Three fourths cup Flour
1 Rib celery w/leaves; minced
2 cn (large) stewed tomatoes
1 cup Green onion tops; chopped
One half cup Parsley; chopped
Salt & pepper to taste

Make a roux by mixing oil and flour in a heavy pot. Brown flour over a
low heat until golden brown . Add onion, garlic and green pepper to the
roux and saut‚ quickly. Add tomatoes and celery and simmer for 10 minutes.
Add 3 cups of boiling water, salt and pepper and simmer 10 more minutes.
Add fish and water to cover, if needed. Simmer 3O minutes. Add green onion
tops and parsley; allow to stand for 10 minutes before serving over steamed
rice.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.