Catfish Courtbouillon

Ingredients

Vegetable oil

2 tablespoons

Onion

1, diced

Bell pepper

1, diced

Celery

2 stalks, diced

Garlic

3 cloves, minced

Canned tomatoes

2 cups, diced

Tomato paste

2 tablespoons

Bay leaves

2

Creole seasoning

2 tablespoons

Cayenne pepper

1/2 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Catfish fillets

1.5 pounds

Cooked rice

4 cups

Fresh parsley

1/4 cup, chopped

Green onions

1/4 cup, sliced

Instructions

1. In a large pot, heat the vegetable oil over medium heat until shimmering.
2. Add the diced onion, bell pepper, celery, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
3. Stir in the diced tomatoes, tomato paste, bay leaves, Creole seasoning, cayenne pepper, salt, and black pepper. Mix well to combine all the ingredients.
4. Bring the mixture to a gentle simmer and let it cook for 15 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
5. Carefully add the catfish fillets to the pot, ensuring they are submerged in the rich sauce.
6. Cover the pot and let it simmer gently for 20 minutes, or until the catfish is cooked through and flakes easily with a fork.
7. Once cooked, remove the bay leaves and discard them.
8. Fold in the chopped green onions and parsley for a fresh, vibrant touch.
9. Serve the catfish courtbouillon over bowls of warm, fluffy rice. Enjoy your deliciously comforting meal!