Catfish Court Bouillon

Ingredients

• 2 lbs catfish fillets, cut into large pieces
• 2 tbsp Creole seasoning, divided
• 1/3 cup vegetable oil
• 1/3 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 4 cups seafood or fish stock
• 2 bay leaves
• 1/2 tsp cayenne pepper, or to taste
• 1 tsp sugar
• 3 green onions, sliced
• 2 tbsp fresh parsley, chopped
• Hot sauce, to taste
• 4 cups cooked white rice, for serving

Before you cook

• Season the catfish pieces all over with 1 tablespoon of the Creole seasoning and let them rest at room temperature
• Dice the onion, bell pepper, and celery
• Measure out the flour and oil for the roux

Steps

1. Heat the oil in a heavy pot or Dutch oven over medium heat
2. Whisk in the flour to form the roux
3. Cook the roux, whisking constantly, for 12 to 15 minutes until it turns the color of peanut butter
4. Add the diced onion, bell pepper, and celery to the roux
5. Cook the vegetables for 6 minutes, stirring often, until softened
6. Stir in the garlic and cook for 1 minute
7. Add the diced tomatoes and tomato sauce and stir until fully combined with the roux
8. Pour in the seafood stock and whisk until the sauce is smooth
9. Add the bay leaves, cayenne, sugar, and the remaining 1 tablespoon of Creole seasoning
10. Bring the sauce to a boil, then reduce the heat and simmer uncovered for 30 minutes, stirring occasionally
11. Nestle the seasoned catfish pieces into the simmering sauce without stirring
12. Cover and simmer gently for 15 minutes, until the fish is cooked through and flakes easily
13. Remove the bay leaves and discard them
14. Stir in the green onions and parsley
15. Taste the sauce and adjust with hot sauce and salt as needed
16. Spoon the court bouillon and plenty of sauce over bowls of cooked white rice