Catfish Courtbouillon

Ingredients

• Cooked rice (for serving)
• Parsley (1/4 cup, chopped)
• Green onions (1/4 cup, chopped)
• Salt and pepper (to taste)
• Cayenne pepper (1/2 teaspoon)
• Creole seasoning (2 teaspoons)
• Bay leaves (2)
• Tomato paste (2 tablespoons)
• Tomatoes (2 cups, diced)
• Garlic (3 cloves, minced)
• Celery (2 stalks, chopped)
• Bell pepper (1 large, chopped)
• Onion (1 large, chopped)
• Vegetable oil (2 tablespoons)
• Catfish fillets (6 fillets)

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the tomatoes, tomato paste, bay leaves, Creole seasoning, cayenne pepper, salt, and pepper. Stir to combine.
4. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
5. Add the catfish fillets to the pot, making sure they are submerged in the sauce.
6. Cover the pot and simmer for 20 minutes, or until the catfish is cooked through and flakes easily with a fork.
7. Remove the bay leaves from the pot and discard.
8. Stir in the chopped green onions and parsley.
9. Serve the catfish courtbouillon over cooked rice.
10. Enjoy!