Catfish Courtbouillon recipe?

Think I posted a very good one in the TD recipe book.

I could not find the recipe, could you post it? TIA

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for the first layer, some people line the bottom of the pot with gumbo crabs. c'est bon yeah.

This is one I've done with snapper and redfish. It is different from the ones above. I like it kind of a thin tomato gravy if that makes sense. Not too thick. Use whatever firm fish you have. Also google redfish grill's courtbouillion and do it. Adjust both to your taste. End of story.

A nice courtbouillion

Iam going to give you a thing that will some "weird" ingredients but it is a seventy year plus recipe from the Laffy area. A dark peanut butter roux with the trinity plus garlic sautéed in it. Tomato paste added to that to "roast" the paste. A couple or three cans of diced tomatoes (puree with a stick blender) to that followed by homemade stock from the fish carcasses(veggie or chicken if not available), at that point the sauce will be a medium point in consistency. Add seasonings(Italian herbs) to taste and "Tonys/Slap Yo Mama" to taste, and now you are going to add two strange items to the mix. The first one is slices of lemon with the juice of a lemon too. The other is about ten to fifteen whole cloves. Let this mixture simmer with appropriate stirring for about two hours. Taste and adjust for flavor at this point and simmer another twenty minutes then add chunks of redfish and simmer for bout twenty minutes to let that cook. Serve over rice and garnish with slices of hard boiled egg maybe a tweak of lemon juice too.