Recipe - Fish Piquant

2 pound Sliced catfish
1 pt Oysters; drained, reserve
liquid
One half cup Cooking oil
2 tablespoon Flour
1 cn Tomato sauce
One fourth cup Celery; minced
One half cup Onion; minced
4 Cloves garlic
1 tablespoon Green pepper; minced
One fourth cup Green onions; minced
One half cup Parsley; minced
Tabasco sauce to taste
Salt to taste

Fry garlic slowly in oil until dark brown; discard the garlic. Add flour
and make a roux (cook slowly, stirring constantly until a rich brown. Cook
on low heat). Saut‚ onions, pepper, green onions and celery until tender.
Add tomato sauce, oyster liquid and cut or sliced up fish. Simmer slowly until fish
is tender. Just before serving add the oysters.

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