Louisiana Catfish Courtbouillon with Rice

Ingredients

• 1 1/4 lb catfish or other firm white fish fillets
• 1 1/2 cups long-grain rice
• 1/3 cup neutral oil
• 1/3 cup all-purpose flour
• 1 large onion, finely diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1 can diced tomatoes
• 2 bay leaves and 1 tsp dried thyme
• 3 cups fish or chicken stock
• 4 scallions, sliced
• 1 lemon, cut into wedges
• Salt, black pepper, and cayenne

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Make the roux: heat the oil in a heavy pot over medium heat, whisk in the flour, and stir constantly for 15 to 20 minutes, until it turns the colour of peanut butter.
3. Do not walk away and do not raise the heat. A roux goes from perfect to burnt in seconds, and a scorched one with black flecks must be thrown out and started again.
4. Add the onion, celery, and bell pepper straight into the hot roux and stir for 5 minutes; they will stop the roux darkening further and soften in the residual heat.
5. Add the garlic, thyme, and bay leaves for 30 seconds, then the tomatoes, and cook for 5 minutes.
6. Whisk in the stock a ladle at a time, keeping it smooth, then simmer for 25 minutes, until the courtbouillon has thickened and the raw flour taste is gone. Season with salt, pepper, and cayenne.
7. Season the fish and lay the fillets into the simmering sauce in a single layer. Cover and poach for 8 to 10 minutes without stirring, until they flake at 145F (63C).
8. Discard the bay leaves and serve over the rice with the scallions and lemon wedges.

Allergen note: Contains fish and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.