Cajun Catfish Courtbouillon

Instructions

1. 1

   Season the catfish fillets with Cajun seasoning and set aside.

2. 2

   In a large pot, heat the vegetable oil over medium heat. Add the all-purpose flour to create a roux, stirring constantly until it becomes a light brown color.

3. 3

   Dice the onion, green bell pepper, and celery. Mince the garlic. Add these vegetables to the roux and cook until they are soft, about 5 minutes.

4. 4

   Stir in the tomato paste and cook for another 2 minutes.

5. 5

   Add the diced tomatoes, fish stock, bay leaves, Worcestershire sauce, and hot sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.

6. 6

   Gently place the seasoned catfish fillets into the pot. Cover and let it simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.

7. 7

   While the fish is cooking, finely chop the green onions and fresh parsley.

8. 8

   Once the fish is done, remove the bay leaves, and sprinkle the dish with the chopped green onions and parsley before serving.