1 lb. catfish fillets
Creole sauce
2 tbsp. finely chopped parsley

CREOLE SAUCE:

2 tsp. olive oil
1/2 c. diced tomato
1/4 c. finely chopped onion
1/4 c. finely chopped green pepper
2 cloves garlic, minced
1/4 tsp. oregano
1/4 c. celery, chopped fine
1/4 tsp. thyme
1/4 tsp. basil
Pinch black pepper
Pinch red pepper
Pinch paprika
3/4 c. chicken broth
1 tbsp. tomato paste

Heat oil in a large skillet over medium heat; add the first 10 minutes and cook until onions are clear, about 5 minutes. Stir in chicken broth and tomato paste and bring to a boil. Reduce heat and simmer, stirring occasionally until vegetables are tender, about 5 minutes.