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Catfish Courtbouillon
This is Sue McDonald's recipe.
2- 3 lbs fresh fish fillets
3/4 cup prepared dark roux
5 tbs oil
2 medium onions, chopped
1 cup chopped celery
1/2 cup chopped bell pepper
3 cloves garlic
2 cups fish or chicken stock
2 cups water
1 cup dry red wine
1 can Rotel tomatoes
1 can diced tomatoes
1/2 small can tomato paste
1/2 cup chopped fresh parsley
1 tsp dried thyme
1 1/2 tsp salt, pepper
2 tbs lemon juice
1/2  cup chopped green onions
hot sauce to taste

Saute onions, celery and bell pepper in oil until soft. Run the garlic cloves through a garlic press and add to cooking vegetables. Stir well so as not to burn the garlic. Add prepared roux and combine with vegetables. Slowly add the stock, water, wine, tomatoes, paste, parsley, thyme, salt, and lemon juice. Bring to a boil and reduce heat to simmer for about an hour, so it becomes a thick gravy. Stir occasionally to prevent burning. Taste and check for seasoning. Add fish and green onions to simmering gravy. Cook about 10 minutes until fish is cooked through. Serve over cooked rice and add hot sauce if desired.