Catfish Courtbouillon

Ingredients

• 3 lbs catfish fillets
• 2 onions, chopped
• 2 stalks celery, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 2 jalapeno peppers, finely chopped
• 1 bunch Green onions
• 3 tbs parsley
• 2 cans of fire-roasted tomatoes
• 1 can tomato paste
• 12 oz spicy Bloody Mary mix
• ¼ C flour
• ¼ C oil
• 1 quart shrimp stock

Directions

1. Make a roux by heating the oil over medium heat, adding the flour and mixing well.
2. With a heat-proof spatula, stir the mixture and allow the flour to brown in the oil. Once the mixture has turned the color of peanut butter, remove from heat and set aside for future use.
3. Brown tomato paste in oil over low heat, turning frequently. The browning will reduce the tartness of the tomato paste and release the sugars.
4. In a separate pot, fry the onions in oil until brown. Add garlic, celery, bell pepper, jalapeno and green onions and fry until limp and translucent. Season to taste with salt, pepper and cayenne.
5. Add canned tomatoes and the shrimp stock and bring to a boil. Add browned tomato paste and the Bloody Mary mix and stir to combine. Add the roux and parsley, mix well and bring to a boil. Reduce heat, cover and cook for about 2-3 hours.
6. After an hour, put in a couple of filets and allow them to crumble into the mixture. After another hour, gently place the whole fish filets into the mixture, cover and cook 10-15 minutes. Do not stir.
7. Serve over grits with eggs and toast for breakfast or over rice or noodles for lunch or dinner