Justin Wilson's Catfish Court Bouillon

A Cajun fish stew (pronounced ‘coo-bee-yon’) of catfish simmered in a roux-thickened tomato gravy over rice.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 2 onions, chopped
• 1 bell pepper, chopped
• 3 ribs celery, chopped
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (8 oz) can tomato sauce
• 4 cups seafood or chicken stock
• 1/2 cup dry red wine
• 2 lb catfish fillets, cut into 2-inch pieces
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Louisiana hot sauce
• 2 teaspoons salt, or to taste
• 1/2 teaspoon cayenne pepper
• 4 green onions, chopped
• 1/4 cup chopped parsley
• Cooked white rice, for serving

Directions

1. Make a medium-brown roux: whisk the flour into the oil over medium heat and stir until peanut-butter colored, about 12 minutes.
2. Add onions, bell pepper, celery, and garlic; cook until soft, about 8 minutes.
3. Stir in the crushed tomatoes, tomato sauce, stock, and wine and bring to a simmer.
4. Add Worcestershire, hot sauce, salt, and cayenne and simmer the gravy 30 minutes, until thickened.
5. Gently slip in the catfish pieces and simmer 12 to 15 minutes, just until the fish flakes; do not stir too hard or it will break apart.
6. Stir in green onions and parsley and serve over rice.

Notes

Adapted from Justin Wilson’s catfish court bouillon, a roux-based Cajun fish stew.