Catfish Courtbouillon | Food Stuff

Ingredients

• 3 tablespoons canola oil, divided
• 4 teaspoons canola oil, divided
• 2 pounds catfish fillets, cut into 6 servings
• 1/4 cup chopped flat-leaf parsley
• 1/3 cup all-purpose flour
• 1/4 cup chopped fresh mint
• 1 head garlic plus 1/4 cup chopped garlic (4-5 large cloves), divided
• 2 medium green bell peppers
• 3 dashes hot sauce, or to taste
• 1 jalapeño pepper
• 1 large onion, diced
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon freshly ground pepper
• 2 poblano peppers
• 2 medium red bell peppers
• 1/2 cup red-wine vinegar
• 1/2 teaspoon salt
• 4 scallions, sliced
• 2 cups seafood stock
• 3 medium ripe tomatoes
• 1/2 cup white cornmeal