re: Redfish/Catfish Courtbouillion Recipe

First you make a roux...

I don't have a recipe written down but normally make a small 1c roux and cook to the color of an old penny.
Add a couple chopped onions, celery, bell pepper and cook down. I like to throw a couple pieces of fish in the roux too and let it just break up.
You can make your own stock if you kept the bones and heads.
Add some diced tomatoes to your roux and cook down for a few minutes. Add your stock or water and bring to a simmer and let go for about 30 minutes.
Turn the heat to low and add your fish, don't stir too much are they will break up. Allow a few minutes for fish to cook. Throw in some green onion. Lemon slices and olives are optional at this point(I'm not a big fan of olives).

5lbs is a lot of fish and it can be over powering if you put too much. May have to make a pretty big pot if you plan on using all of it.