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Fish Courtbouillon

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.

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