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COURTBOUILLON

5 pound catfish (red snapper in original)
1 cup water
salt and pepper
1 cup bacon drippings
1 large onion, chopped
1 bell pepper, chopped
6 stalks celery, chopped
1 can tomato paste
1 can water
1 cup either red or white dry wine
Salt, black pepper, and red pepper to taste
1/4 cup Worcestershire sauce
Small bunch of green onions, chopped
Small bunch of parsley, chopped
6 bay leaves
Good size pinch sweet basil
1/4 teaspoon oregeno

Cut the fine, meaty part of the fish into two inch squares and set
aside. Cook the remainder of the fish--the head, bones, and small
bits of meat thereon--in 1 cup of seasoned water to make fish stock.
Remove head and bones; reserve stock containing small bits of meat.

GRAVY: In an iron pot, saute the onion, celery, and bell pepper in
the bacon drippings very, very slowly until vegetables appear almost
congealed, but not browned. Add tomato paste, can of water, and
the cooled fish stock. Add the wine and the remaining seasonings.
Add garlic and herbs. Cook for two hours at a very low temperature.
Then add the squares of fish which form the individual servings.
Cook *only* 20 minutes after adding fish. Serve over hot rice.
Serves 6 to 8.

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