Catfish Courtbouillon


5 lbs. catfish, cut in large pieces
¼ cup water
Salt, black and red pepper
3 tablespoons cooking oil
2 cloves garlic, minced
1 bunch parsley, chopped
1 large bay leaf
2 tablespoons flour
¼ teaspoon thyme
3 stems celery, chopped
2 slices lemon
1 large bunch green onions, chopped
1 ½ cans tomato sauce
1 large bell pepper, chopped


Rub catfish well with salt, black and red pepper.

Add oil to large cast iron pot. Arrange a layer of the fish on the bottom.

Mix bell pepper, garlic, celery, onion, and parsley together. Sprinkle half of mixture over fish.

Sprinkle tablespoon of flour over the vegetables and half of the tomato sauce.

Repeat with layer of fish, vegetable mixture and tomato sauce.

Add thyme, bay leaf, lemon and water.

Place pot on very low fire and cook slowly for 1 hour or until tender. Shake pot often to keep from sticking. Never stir as this will break up the fish.

When done, taste for seasoning and add more if necessary.