Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          freshly made courtbouillon
   4      tablespoons   brown roux
   1      cup           finely chopped onions
   1      cup           finely chopped scallions
                        including 3 inches of green
                        tops
     1/2  cup           finely chopped celery
     1/4  cup           finely chopped green pepper
   1      teaspoon      finely chopped garlic
   1      can           tomatoes -- (1 lb) drained and
                        coarsely chopped
   2                    lemon slices -- (1/4" thick)
   1      tablespoon    Worcestershire sauce
   1                    bay leaf
     1/4  teaspoon      thyme
     1/4  teaspoon      cayenne pepper
   1      teaspoon      black pepper
   2      teaspoons     salt
   2      pounds        catfish fillets -- cut into 1"
                        chunks
     1/2  cup           finely chopped parsley

Preparation:

In a saucepan, bring courtbouillon to boil over high heat. Remove pan from heat and cover to keep stock hot. Warm the roux in a heavy 4 to 5 quart casserole over low heat, stirring frequently. Add onions, scallions, celery, green pepper and garlic. Cook about 5 minutes, stirring often, until soft but not brown. Add hot courtbouillon, stirring constantly. Add tomatoes, lemon slices, and seasonings. Reduce heat to low and simmer, partially covered, for 30 minutes. Add catfish and parsley; stir gently to moisten the fish evenly with the simmering sauce. Simmer, partially covered and without stirring for 10 minutes longer. Taste for seasoning.