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Catfish Courtbouillon

1/2 c. oil
1 med. chopped onion
1/2 bell pepper, chopped
2 stalks chopped celery
1 tbsp. roux
1 c. Rotel tomatoes
1 (8 oz.) can tomato sauce
Green onion
Parsley
2 lbs. catfish fillet
Season to taste


Season catfish and set aside. Saute in oil, onion, bell pepper and celery until onion are wilted. Add roux and mix well. Add Rotel and tomato sauce, cook for 5 minutes. Then add about 2 cups water and let simmer for 30 minutes. Add green onions, parsley and fish, simmer about 45 minutes or until fish is done.


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