Catfish Courtbouillon

1. 1
   prep

   Season the catfish.

   Pat the catfish chunks dry with paper towels. Sprinkle lightly with salt and pepper, set aside.

   TIPKeeping the fish dry helps it hold its shape when it hits the hot gravy later.
2. 2
   fry · ~20 min

   Make the roux.

   1.Heat vegetable oil in the pot over medium heat.

   2.Once shimmering, whisk in the flour slowly.

   3.Cook, stirring constantly, until the roux turns a deep reddish-brown (15-20 min).

   TIPA dark roux looks like milk chocolate. Don't walk away — constant stirring prevents burning, and burnt roux means starting over.
3. 3
   saute · ~9 min

   Sweat the holy trinity.

   1.Add chopped onion, celery, and bell pepper to the roux immediately.

   2.Stir and cook until softened (6-8 min).

   3.Add minced garlic and cook 1 minute more.

   TIPAdding the vegetables stops the roux from darkening further and locks in the color.
4. 4
   simmer · ~5 min

   Build the gravy base.

   1.Stir in the diced tomatoes and tomato paste, mixing well to combine.

   2.Pour in the water and add bay leaves, dried thyme, and cayenne.

   3.Season with the remaining salt and pepper.

   4.Bring to a gentle boil, then reduce heat to low.
5. 5
   simmer · ~30 min

   Simmer the gravy until rich.

   Cover partially and let the gravy bubble gently for 25-30 minutes, stirring occasionally. The tomatoes should break down and the sauce will thicken.

   TIPIf the gravy gets too thick, add a splash of water. You want it to coat the back of a spoon.
6. 6
   simmer · ~10 min

   Poach the catfish in the gravy.

   1.Gently nestle the catfish chunks into the simmering gravy.

   2.Cover the pot and cook on low heat until the fish flakes easily with a fork (8-10 min).

   TIPDo not stir once the fish is in — catfish is delicate and will break apart. Spoon gravy over the top instead.
7. 7
   garnish · ~5 min

   Finish and serve.

   1.Remove the bay leaves.

   2.Drizzle lemon juice over the top and let it rest off heat for 5 minutes.

   3.Ladle into bowls over steamed rice and scatter with green onion and parsley.

   TIPA little acidity from the lemon brightens the whole dish. Taste and adjust salt right before serving.

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