Recipe - Fish Courtbouillon

3 pound Catfish steaks
One half cup Salad oil
2 Onions, chopped fine

lemon slices
1 Clove garlic, minced
1 cn Tomato sauce
salt, red and 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. Serves 4.
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".

cup apter end

Converted by MMCONV vers. 1.20

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini