Tom'S Catfish Court Bouillon

• 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

1. 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.
2. Add tomato sauce and paste. Heat and stir over low heat for a few minutes.
3. Add 2 quarts of water; stir well and bring to boil.
4. Add Worcestershire sauce and lemon juice.
5. Lower heat; cover and let simmer at least 2 hours, stirring occasionally to prevent sticking on bottom.

fish, flour, margarine, onions, green bell pepper, celery, garlic, worcestershire sauce, lemon juice, onion, tomato sauce, tomato paste, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340938 (may not work)