Catfish Courtbouillon
Dive into the heart of Louisiana cuisine with Catfish Courtbouillon, a soulful and flavorful Creole stew that's perfect for any dinner table. This rustic dish features tender catfish fillets gently simmered in a rich, aromatic tomato-based broth infused with Cajun spices, fresh herbs, and the "Holy Trinity" of onions, bell peppers, and celery. A light roux forms the base, adding depth and warmth to the sauce, while a hint of hot sauce provides just the right kick. Served over a bed of fluffy white rice, this comforting recipe is a celebration of Southern flavors and tradition. Whether you're recreating a taste of the bayou or trying it for the first time, Catfish Courtbouillon is a must-try for any seafood lover looking to spice up their menu!
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Recipe Information
Ingredients
- 2 pounds catfish fillets
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 15-ounce can diced tomatoes
- 4 cups fish stock or chicken stock
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 1.5 teaspoons Cajun seasoning
- 0.5 teaspoons hot sauce
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 4 cups cooked white rice
Instructions
Pat the catfish fillets dry with paper towels, season lightly with salt and pepper, and set aside.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the flour to the pot and stir continuously to create a roux. Cook for about 5-7 minutes, or until the roux reaches a light brown color.
Add the diced onion, green bell pepper, and celery to the roux. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
Stir in the garlic and cook for another minute, until fragrant.
Add the tomato paste and cook for 2 minutes, stirring to combine.
Pour in the diced tomatoes (with their juices) and fish stock. Stir to incorporate everything.
Add the bay leaves, thyme, Cajun seasoning, hot sauce, salt, and black pepper. Bring the mixture to a simmer.
Reduce the heat to low and let the courtbouillon simmer for 20 minutes, stirring occasionally.
Gently place the catfish fillets into the pot, ensuring they are submerged in the broth. Simmer for 10-12 minutes, or until the fish is cooked through and tender.
Remove the bay leaves from the pot and discard.
Stir in the green onions and fresh parsley.
Serve the catfish courtbouillon over a bed of cooked white rice, and enjoy!
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1494 mg | 65% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 5.5 g | 19% | |
| Total Sugars | 9.1 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 138 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1484 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
