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Catfish Courtbouillon

3 lb Filet catfish
1/2 c Salad oil
2 Onions; minced
1 Clove garlic; mined
1 cn Tomato sauce
Lemon slices


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.


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