Catfish Courtbouillon (pronounced "coo Bee On")

INGREDIENTS

INSTRUCTIONS

Here's a recipe that my stepfather used to make and which is out of
this world. This particular recipe is from Mrs. Frederick Hollier and
is in the River Road Recipes cookbook. My stepdad had his own version
(similar to this one), but unfortunately while he was still around I
had no interest in learning to cook! Boy, am I sorry now. I miss all
of his cooking, but especially this one.  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.  Just a note - my
stepdad always cooked this in a cast iron dutch oven.  Posted to
recipelu-digest Volume 01 Number 507 by Cooca2  <Cooca2@aol.com> on Jan
12, 1998

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“Your pain touches God’s heart”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1133
Calories From Fat: 971
Total Fat: 109.8g
Cholesterol: 0mg
Sodium: 1294.2mg
Potassium: 1228.8mg
Carbohydrates: 40.1g
Fiber: 8g
Sugar: 22.3g
Protein: 6.1g