Catfish Courtbouillon with Steamed Basmati Rice

Instructions

1. 1

   Make the Dark Roux

   • In a heavy-bottomed Dutch oven, heat the vegetable oil over medium heat for 1-2 minutes.
   • Gradually whisk in the flour until a smooth paste forms.
   • Reduce the heat to medium-low. Cook, stirring constantly and scraping the bottom with a flat-edged wooden spoon or heatproof spatula, for 20-25 minutes, or until the roux reaches the color of dark milk chocolate. Do not rush this step and be careful not to burn it.
2. 2

   Sauté the Holy Trinity

   • Add the diced onion, celery, and bell pepper (the 'holy trinity') to the hot roux. The roux will seize up initially; keep stirring.
   • Cook for 8-10 minutes, stirring frequently, until the vegetables are very soft and translucent.
   • Stir in the minced garlic and cook for another minute until fragrant.
3. 3

   Build the Gravy Base

   • Add the tomato paste and cook for 2 minutes, stirring constantly to deepen the flavor.
   • Slowly pour in 1 cup of the fish stock while whisking vigorously to create a smooth, lump-free gravy.
   • Gradually whisk in the remaining 3 cups of stock. Add the undrained diced tomatoes, Creole seasoning, thyme, bay leaves, cayenne pepper, Worcestershire sauce, kosher salt, and black pepper. Stir to combine.
4. 4

   Simmer and Meld Flavors

   • Bring the mixture to a boil, then immediately reduce the heat to low.
   • Cover the pot partially and let it simmer gently for at least 20 minutes, stirring occasionally. This allows the flavors to meld and the gravy to thicken slightly.
5. 5

   Cook the Catfish

   • Taste the gravy and adjust seasoning if necessary.
   • Gently slide the catfish chunks into the simmering gravy, nudging them so they are submerged.
   • Continue to simmer, uncovered, for 8-10 minutes, or until the fish is opaque and flakes easily. Avoid vigorous stirring to prevent the fish from breaking apart.
6. 6

   Finish and Serve

   • Turn off the heat. Carefully remove and discard the bay leaves.
   • Gently stir in most of the sliced green onions and chopped parsley, reserving some for garnish.
   • Ladle the courtbouillon into bowls over a generous serving of hot cooked rice. Garnish with the remaining green onions and parsley.