Tom'S Catfish Court Bouillon - cooking recipe

Ingredients

6 to 8 lb. fish, cut in pieces
`1 c. flour
1 c. margarine
2 onions
1/2 green bell pepper
2 or 3 sticks celery
3 cloves garlic
1 Tbsp. Worcestershire sauce
1 tsp. lemon juice
1/2 c. onion tops and parsley
1 small can tomato sauce
1 small can tomato paste
2 qt. water

Preparation

In a Dutch oven, make a roux with flour and margarine; cut off fire and add onions, bell pepper, celery and garlic, stirring mixture until it stops sizzling.
Add tomato sauce and paste. Heat and stir over low heat for a few minutes.
Add 2 quarts of water; stir well and bring to boil.
Add Worcestershire sauce and lemon juice.
Lower heat; cover and let simmer at least 2 hours, stirring occasionally to prevent sticking on bottom.