Court Bouillon - cooking recipe

Ingredients

3 or 4 lb. catfish, cut in 2-inch pieces (season well)
1/4 c. cooking oil
5 Tbsp. all-purpose flour
1/4 c. chopped parsley
1/4 c. chopped green onions
1 c. chopped onions
1/4 c. chopped celery
1 medium bell pepper, chopped
1 clove garlic
red pepper to taste

Preparation

Dissolve flour in 4 cups of water, then alternate with layers of seasoning and fish, pouring flour over each layer.
Continue until all fish and seasoning have been used.
Cover tightly and simmer over low heat for 30 to 45 minutes.
Serve with rice.