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Fish Piquant

2 lb Sliced catfish
1 pt Oysters; drained, reserve liquid
1/2 c Cooking oil
2 tb Flour
1 cn Tomato sauce
1/4 c Celery; minced
1/2 c Onion; minced
4 Cloves garlic
1 tb Green pepper; minced
1/4 c Green onions; minced
1/2 c 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). Sauté onions, pepper, green onions and celery until tender. Add tomato sauce, oyster liquid and sliced fish. Simmer slowly until fish is tender. Just before serving add the oysters.

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