Title: Fish Courtbouillon
Categories: Cajun Seafood
Yield: 4 Servings

3	lb	Catfish steaks
1/2	c	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". --- chapter end

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