Cajun
Catfish Courtbouillon
A Cajun catfish courtbouillon is a deep, tomato-roux fish stew simmered with the holy trinity, bay, thyme, and a little heat. The catfish is poached gently at the end so it stays tender, then spooned over hot white rice with green onion and parsley.
Watch it madeStalekracker Official · 15:56
Ingredients
- Catfish fillets, cut into large pieces12 oz
- Kosher salt3/4 tsp
- Cajun seasoning1 1/2 tsp
- Black pepper1/4 tsp
- Vegetable oil3 tbsp
- All-purpose flour3 tbsp
- Yellow onion, finely chopped1/2 cup
- Green bell pepper, finely chopped1/3 cup
- Celery, finely chopped1/3 cup
- Garlic, minced2 cloves
- Tomato paste1 tbsp
- Crushed tomatoes3/4 cup
- Fish stock or shrimp stock1 1/2 cups
- Bay leaf1
- Dried thyme1/4 tsp
- Cayenne pepper1 pinch
- Worcestershire sauce1 tsp
- Hot sauce1 tsp, plus more to serve
- Fresh lemon juice1 tsp
- Green onions, sliced2 tbsp
- Fresh parsley, chopped2 tbsp
- Cooked long-grain white rice2 cups
Method
- Season the catfish with 1/4 teaspoon salt, 1/2 teaspoon Cajun seasoning, and the black pepper, then refrigerate while you make the gravy.
- Heat the oil in a heavy pot or Dutch oven over medium heat, add the flour, and stir constantly until the roux turns the color of peanut butter to light pecan, about 10 to 15 minutes.
- Add the onion, bell pepper, and celery to the roux and cook, stirring often, until softened and well coated, about 6 minutes.
- Stir in the garlic and tomato paste and cook for 1 minute, letting the paste darken slightly.
- Add the crushed tomatoes a little at a time, stirring them into the roux until smooth.
- Gradually stir in the stock, then add the bay leaf, thyme, cayenne, Worcestershire sauce, hot sauce, the remaining 1 teaspoon Cajun seasoning, and the remaining 1/2 teaspoon salt.
- Bring to a gentle boil, reduce the heat to low, and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the courtbouillon is thick enough to lightly coat a spoon.
- Taste the gravy and adjust salt, Cajun seasoning, or hot sauce as needed.
- Nestle the seasoned catfish pieces into the simmering gravy in a single layer, cover, and cook gently for 8 to 10 minutes, shaking the pot once or twice instead of stirring, until the fish flakes easily.
- Turn off the heat, discard the bay leaf, and finish with lemon juice, green onions, and parsley.
- Spoon hot rice into shallow bowls and ladle the catfish courtbouillon over the top, keeping the fish pieces intact.
Common questions
Can I substitute another fish for catfish in Cajun courtbouillon?
Yes. Firm, mild fish works best: redfish, snapper, tilapia, cod, or bass. Avoid delicate fillets that break apart. Cut into large pieces and add near the end so the fish stays intact.
How long does catfish courtbouillon take, and when do I add the fish?
Plan on about 45 to 60 minutes total. The roux and gravy take most of the time. Simmer the gravy first, then add the seasoned catfish for the last 8 to 10 minutes, just until it flakes.
What are the most common mistakes when making courtbouillon?
The biggest mistakes are burning the roux, rushing the vegetables, and overcooking the fish. Keep the roux moving constantly, let the vegetables soften fully, and simmer the fish gently so it doesn’t fall apart or turn tough.
How should I store and reheat leftover catfish courtbouillon?
Cool it quickly, then refrigerate in a covered container for up to 3 days. Reheat gently on low heat until just hot. If possible, store fish separately from the gravy to prevent it from breaking up.
What should I serve with Cajun catfish courtbouillon?
Serve it over hot white rice to soak up the sauce. Good sides include cornbread, buttered French bread, collard greens, or a simple green salad. A squeeze of lemon or chopped parsley also works well.