Catfish Court Bouillon

Heat the cooking oil in a large heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, gradually whisk in the all-purpose flour to create a roux, stirring constantly to prevent lumps.

Continue stirring the roux over medium heat until it reaches a deep chocolate brown color, about 8-10 minutes. Be vigilant to avoid burning, adjusting heat as needed.

Add the chopped onion, celery, and green pepper to the roux, stirring well to coat the vegetables. Cook for 3-4 minutes until the vegetables begin to soften.

Stir in the minced garlic and cook for 1 minute until fragrant. The aromatics are now properly developed.

Pour in the chicken broth (or fish stock/water), the 15-ounce can of tomato sauce, and the 10-ounce can of Rotel tomatoes, stirring to combine and dissolve the roux completely. Add the bay leaves.

Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld and the base to develop.

Season the court bouillon base generously with Creole seasoning, adjusting to taste. The seasoning should be bold and well-balanced.

Gently place the catfish fillets into the simmering court bouillon, spacing them so they are mostly submerged. Simmer for 8-10 minutes until the fish is opaque and flakes easily with a fork.

Remove from heat and discard the bay leaves. Taste and adjust seasoning if needed.

Ladle the catfish and court bouillon into shallow bowls over hot cooked rice, ensuring each serving includes fish, broth, and vegetables. Serve immediately.