Alice’s Yellow Catfish Court Bouillon

3-4 lbs. fresh yellow catfish or large catfish fillets
1 ½ sticks butter
¼ c. olive oil
Salt, red/black pepper, garlic powder
1 (16-oz.) container chopped onion mix
1 green bell pepper, chopped
¼ c. flour
1 T. minced garlic
1 (7-oz.) container fresh pico de gallo
1 (6-oz.) can tomato paste
1 (14.5-oz.) can diced tomatoes (garlic and onion flavored, if possible)
1 (10 ¾-oz.) can cream of celery soup
2 lbs. peeled, medium shrimp
6-8 c. water
Chopped green onion, garnish
Chopped parsley, garnish
2 lemons, thinly sliced, optional
Boiled eggs
Cooked rice
1. Season fish and shrimp with salt, red/black pepper and garlic powder. Keep the fish and shrimp separate.
2. In a large Dutch oven pot, melt butter and add olive oil over medium heat.
3. Add onions and bell peppers, saute until soft.
4. Add flour and cook for about 5-8 minutes, until well blended and thickened, stir constantly.
5. Add the garlic, tomato paste, diced tomatoes and pico. Saute for 3-5 minutes, stirring constantly over medium heat.
6. Add the soup and stir to mix.
7. Add the water and mix well. Let it come to a boil, then lower heat and let simmer uncovered for 30 minutes, stir occasionally.
8. Gently place the fish into the sauce cover, and let simmer for another 20 minutes (depending on size of your fish).
9. Halfway through cooking fish, place the shrimp into the sauce around the fish cover, and let cook the remaining 10 minutes.
10. Place the lemon slices around the pot, optional.
11. Try not to stir the pot, this will break up the fish. You can gently shake the pot.
12. Taste for seasoning. Garnish with chopped green onions and parsley.
*****In this area, we like to serve this over rice with a peeled boiled egg in the dish, along with some nice hot crusty bread!