Ingredients
2
cups of onions, chopped
2
cups of celery, chopped
1/2
cup of red bell pepper, chopped
1/2
cup of yellow bell pepper, chopped
1/2
cup of green bell pepper, chopped
2
tbsp. of garlic, minced
3
pounds catfish fillets, cut into 1ââ¬Â cubes
1
cup of chopped green onions
Directions
1.
In a 5-to6-quart dutch oven, heat oil over mediumheat. Make a roux by whisking in flour and stir constantly until dark brown.
2.
Add onions, celery, bell peppers, garlic and saute until vegetables are wilted, about 3 to5 minutes.
3.
Add tomatoes and tomato sauce.
4.
Add fish stock, one ladle at a time, whisking after each addition until combined.
5.
Add lemon juice, bay leaves, thyme and dill.
6.
Bring to a rolling boil, then reduce heat and simmer approximately 30 minutes.
7.
Add green onions and season to taste using salt and pepper.
8.
Drop cubed catfish fillets into the sauce, allow to cook 3 minutes then remove from heat. Serve over rice.
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