Catfish Courtbouillon

Name: Catfish Courtbouillon
Ingredients: 1 head garlic plus 1/4 cup chopped garlic (4-5 large cloves), divided; 4 teaspoons canola oil, divided; 3 medium ripe tomatoes; 2 medium red bell peppers; 2 medium green bell peppers; 2 poblano peppers; 1 jalapeño pepper; 1 large onion, diced; 2 cups seafood stock; ½ cup red-wine vinegar; ½ teaspoon salt; ½ teaspoon freshly ground pepper; 3 dashes hot sauce, or to taste; ¼ cup chopped fresh mint; ¼ cup chopped flat-leaf parsley; 4 scallions, sliced