Catfish Court Bouillon - cooking recipe

Ingredients

3 lb. fillets, broiled with butter, lemon juice and paprika
1 c. finely chopped bell pepper
1 c. finely chopped white onions
1 c. finely chopped celery
6 c. tomato sauce to taste
1/2 c. green onion tops
1 Tbsp. Worcestershire sauce
3 tsp. paprika
1 gal. water
2 tsp. salt
2 1/2 tsp. red pepper
2 Tbsp. chopped parsley
2 tsp. garlic salt
2 1/2 tsp. black pepper

Preparation

First
make
a roux (the cooking of flour and grease in equal portions,
cooked
in
large
pot).
Start
with enough grease to cover
the bottom of pot and add flour allowing the mass
to thicken
until
it
darkens
to
the color of peanut butter.
Add other
ingredients, except fish, allow to simmer for 25
minutes. Then
add
cooked fish and place lid on pot, and simmer for another 30 minutes, being sure to stir carefully from side to side in pot every once in a while to keep fish from sticking to bottom of pot or burning, and replace lid.