Ingredients
- 2 onions, chopped
- 1/2 lb. margarine
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- 1 bell pepper, chopped
- 4 cans tomato sauce
- 1 can Rotel tomatoes, chopped
- 3 lbs. Louisiana farm-raised catfish fillets
- Salt and pepper to taste
- 1 tablespoon sugar
- Chopped green onions
Directions
Saute onions, celery, garlic and bell pepper in butter. Add tomato sauce and Rotel tomatoes. Cook for one hour. Season catfish fillets to taste and add to tomato gravy. Simmer for 30 minutes or until fish flakes when tested with a fork. Just before serving add sugar and top with green onions.
Print this recipe
Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Catfish Courtbouillon