Catfish Courtbouillon

4 Pounds of Catfish
2 Onions
3 Cloves of garlic
1 Small can of tomato paste
1 8oz Can cooked whole tomatoes (Rotel)
1 Bell pepper
1 8oz Can tomato sauce
Black pepper
Cayenne pepper

Chop the onions and bell pepper finely. Mince garlic. Sauté onion and bell pepper until onions look almost clear. Add tomato sauce, whole tomatoes, and paste. Add salt, black pepper, and cayenne pepper. Simmer on low heat 2 to 3 hours or until sauce has “flavored” taste. Add catfish and simmer for 20 minutes. Don’t stir catfish because it will break apart. Twist pot by handle to stir.