Catfish Courtbouillon - cooking recipe

Ingredients

2 lb. catfish, cleaned and cut up
salt and red pepper
1 clove garlic, minced
1/4 c. oil
1/3 c. flour
1 medium onion, minced
1 rib celery, chopped
3/4 c. tomatoes, chopped
2 Tbsp. tomato sauce
1 bay leaf
1/2 tsp. sugar
3 pt. water
dash of oregano
dash of thyme
juice from 1/2 lemon
1 Tbsp. parsley, chopped
1 Tbsp. green onion tops, chopped

Preparation

Season fish with salt, pepper, and garlic; put in covered dish and chill several hours.