In small pan, bring water to a boil and reduce heat. Simmer fillets 5 to 7 minutes or until done. Remove fillets. When cool, cut into small pieces; dust lightly with paprika.
Melt butter in sauté pan over medium heat. Cook mushrooms, green onions and garlic until tender, stirring occasionally.
Blend in flour until smooth. Gradually stir in chicken broth. Heat to simmering, stirring constantly.
Add white wine, parsley, Worcestershire, cayenne pepper, Old Bay seasoning and lemon juice.
Cook for approximately 5 minutes to reduce liquid to desired consistency. Stir in cream, then catfish and heat thoroughly.
Ladle into bowls, and top with chopped green onions for garnish.