Geneva'S Famous Catfish Court Bouillon - cooking recipe

Ingredients

3 lb. catfish
1 c. shortening
1 c. flour
1 c. chopped bell pepper
1 c. chopped shallots
1 c. chopped celery
6 c. tomato sauce
2 Tbsp. chopped parsley
1 Tbsp. Worcestershire sauce
2 tsp. salt
1 1/2 tsp. red pepper
2 1/2 tsp. black pepper
2 tsp. garlic salt
1 tsp. paprika
1 gal. water (use strained catfish broth and add tap water to make the gallon)

Preparation

In large cooker, cover catfish with water.
Boil until done (flaky).
Remove bones.
Strain water and set aside.