INGREDIENTS:
- 1 cup vegetable oil
- 1 cup flour
- 2 cups onions, chopped
- 2 cups celery, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup yellow bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 2 tablespoons garlic, minced
- 1 cup diced tomatoes
- 1/2 cup tomato sauce
- 3 quarts fish stock
- Juice of one lemon
- 3 bay leaves
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dill
- 3 pounds catfish fillets, cut into 1 inch cubes
- 1 cup chopped green onions
- Salt and pepper to taste
- 3 cups cooked rice
INSTRUCTIONS:
- In a 5-to6-quart dutch oven, heat oil over mediumheat. Make a roux by whisking in flour and stir constantly until dark brown. Add onions, celery, bell peppers, garlic and sauted until vegetables are wilted, about 3 to5 minutes.
- Add tomatoes and tomato sauce. Add fish stock, one ladle at a time, whisking after each addition until combined. Add lemon juice, bay leaves, thyme and dill.
- Bring to a rolling boil, then reduce heat and simmer approximately 30 minutes.
- Add green onions and season to taste using salt and pepper. Drop cubed catfish fillets into the sauce, allow to cook 3 minutes then remove from heat. Serve over rice.
Source: http://chefrick.com/
