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Heat the olive oil in a large pot over medium heat.
Add the onion, garlic, bell pepper, and celery and cook for 5 minutes, stirring occasionally.
Add the flour and stir to coat the vegetables.
Add the chicken broth, heavy cream, smoked paprika, thyme, and bay leaf. Stir until combined.
Add the potatoes and catfish and season with salt and pepper.
Bring the mixture to a boil, reduce the heat, and simmer for 15 minutes, or until the potatoes and catfish are cooked through.
Remove the bay leaf and stir in the parsley and lemon juice.