The catfish will put off the necessary liquid you need to make the coutboullion sauce don't be fooled by cooking all the liquid out of the courtbouillion during the process.
4 tablespoons dark roux
1 cup minced onion
1/2 cup minced bell pepper
1/2 cup minced celery
1 tablespoon minced garlic
One 16-ounce can diced tomatoes
One 6-ounce can tomato paste
One 8-ounce can tomato sauce
1 cup shrimp stock or chicken stock
1 teaspoon salt
1 tablespoon Cajun seasoning
1 teaspoon hot sauce
2 tablespoons lemon juice
1 bay leaf
1 teaspoon dried thyme leaves
1 pound catfish strips
1/2 cup minced green onions
1/4 cup minced parsley
1. In large saucepot, heat roux over low heat for several minutes. Add onion, celery, bell pepper and garlic stirring occasionally for 5 minutes or until vegetables start to wilt.
2. Add tomato products, shrimp stock, salt, Cajun seasoning, hot sauce, lemon juice, bay leaf and thyme then cook uncovered until the sauce starts to thicken. Most of the water should evaporate, but be careful not to scorch the bottom.
3. Add catfish to the pot and cook covered for 20 minutes until the fish is cooked.
4. Gently remove the fish from the pot and place on a serving platter. Stir green onions and parsley into the courtbouillion and top fish with sauce.
5. Serve with steamed white rice.
Yields 6-8 servings
Recipe Compliments of Chef Patrick Mould.