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†cubes
1 cup chopped green onions
Salt and pepper to taste
3 cups cooked rice
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 sauté 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.
Makes 8 servings.
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