Fish Courtbouillon

Ingredients

• 1½ lb white fish fillets (e.g., cod, snapper, catfish)
• 2 tbsp olive oil
• 1 medium yellow onion
• 2 celery stalks
• 1 medium green bell pepper
• 4 clove garlic
• 28 oz diced tomatoes
• 2 tbsp tomato paste
• 3 cup fish broth or water
• 1 bay leaf
• 1 tsp dried thyme
• 2 tsp Cajun seasoning
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup fresh parsley (optional)
• 2 green onions (optional)
• 2 cup cooked white rice (optional)

Steps

1. Dice the onion, celery, and green bell pepper (the 'holy trinity'). Mince the garlic. Cut fish into 2-inch pieces.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and bell pepper and cook until softened, about 8-10 minutes.
3. Stir in the minced garlic, tomato paste, Cajun seasoning, dried thyme, bay leaf, salt, and pepper. Cook for 2 minutes, stirring constantly.
4. Add the diced tomatoes (undrained) and fish broth (or water). Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes to allow flavors to meld.
5. Gently add the fish pieces to the simmering sauce. Cover and cook for 8-10 minutes, or until the fish is opaque and flakes easily.
6. Remove the bay leaf. Taste and adjust seasoning as needed. Garnish with fresh parsley and sliced green onions, if using.
7. Serve hot, optionally over cooked white rice.