Catfish Courtbouillon

Ingredients

• 3 lbs catfish fillets
• 2 onions, chopped
• 2 stalks celery, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 2 jalapeno peppers, finely chopped
• 1 bunch Green onions
• 3 tbs parsley
• 2 cans of fire-roasted tomatoes
• 1 can tomato paste
• 12 oz spicy Bloody Mary mix
• ¼ C flour
• ¼ C oil
• 1 quart shrimp stock

Directions

1. Make Roux: Heat oil and whisk in flour over medium heat. Stir until the roux turns peanut-butter colored, then remove from heat and set aside.
2. Brown Tomato Paste: In oil over low heat, cook tomato paste until darkened to mellow acidity and release sugars.
3. Cook Veggies: In a separate pot, sauté onions until browned. Add garlic, celery, bell pepper, jalapeño, and green onions; cook until soft. Season with salt, pepper, and cayenne.
4. Build Stew: Add canned tomatoes and shrimp stock; bring to a boil. Stir in browned tomato paste, Bloody Mary mix, roux, and parsley. Return to a boil, then reduce heat, cover, and simmer 2-3 hours.
5. Add Fish: After 1 hour, add a couple of fish fillets and let them break down. After another hour, gently add remaining whole fillets, cover, and cook 10-15 minutes without stirring.
6. Serve: Serve over grits with eggs and toast for breakfast, or over rice or noodles for lunch or dinner.

Chef's Notes

• Heaven on a plate

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