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In a large Dutch oven or cast-iron pot with a tight-fitting lid over medium-high heat, add the oil along with the onion, bell pepper, and celery. Cook until the onions turn translucent, about 5 minutes. Add the parsley and garlic. Season with cayenne and Cajun seasoning.
Add the stock and roux; stir to dissolve the roux and bring to a boil.
Add the tomatoes, Rotel, and stir.
Lower the heat to a simmer, cover the pot, and cook for 1 hour, stirring every 10 to 15 minutes.
Remove the lid, taste the sauce; adjust the seasoning with salt, pepper, and hot sauce.
Just before serving, add the fish fillets and submerge them in the sauce. Bring the pot to a simmer and cook until the fish is cooked through, about 15 minutes. Be sure not to stir the fish to prevent it from breaking up.
For serving, spoon pieces of fish and sauce over a mound of white rice; garnish with green onion tops.