Fish Courtbouillon - cooking recipe

Ingredients

2 lb. boneless catfish
2 onions
2 bell peppers
1 can Franco-American mushroom gravy
1 can cream of mushroom soup
1 can Dawn steak sauce
1 can Rotel tomatoes
1 can tomato sauce with bits
1 cup V-8 juice
salt and pepper to taste

Preparation

Saute onions and bell peppers until tender.
Add all canned ingredients.
After about 5 minutes add fish and cook until tender.