Courtbouillon

Ingredients

• 0.25 cup vegetable oil
• 0.25 cup all-purpose flour
• 2 cups yellow onion – finely chopped
• 1 cup green bell pepper – finely chopped
• 1 cup celery – finely chopped
• 4 cloves garlic – minced
• 2 tbsp tomato paste
• 28 ounces canned crushed tomatoes
• 4 cups fish stock
• 2 leaves bay
• 0.5 tsp dried thyme
• 1 tsp paprika
• 0.5 tsp cayenne pepper
• 2 tsp kosher salt
• 0.5 tsp ground black pepper
• 2 pounds catfish fillets – cut into 2–3 inch pieces
• 2 tbsp lemon juice – fresh
• 0.25 cup flat-leaf parsley – chopped
• 0.5 cup green onion – thinly sliced
• long-grain white rice – cooked (for serving)
• hot sauce – for serving

Instructions

1. Warm the vegetable oil in a heavy pot over medium heat. Whisk in the flour and cook, stirring constantly, until a medium peanut-brown roux forms, 8–12 minutes.
2. Add the onion, green bell pepper, and celery. Cook, stirring often, until softened and lightly translucent, 6–8 minutes.
3. Stir in the garlic and cook until fragrant, about 1 minute.
4. Add the tomato paste and cook, stirring, until it darkens slightly and smells sweet, 2 minutes.
5. Stir in the crushed tomatoes and fish stock, scraping up any browned bits. Add the bay leaves, dried thyme, paprika, cayenne pepper, kosher salt, and black pepper. Bring to a boil, then reduce heat to low and simmer, uncovered, 20–25 minutes, stirring occasionally, until slightly thickened; discard the bay leaves.
6. Pat the catfish pieces dry, then nestle them into the simmering sauce in a single layer. Partially cover and simmer gently until the fish is opaque and flakes easily, 10–12 minutes.
7. Turn off the heat and stir in the lemon juice, parsley, and green onions.
8. Let the courtbouillon rest 5 minutes to settle and thicken slightly.
9. Ladle over the cooked long-grain white rice and serve hot; pass hot sauce at the table.