Catfish Courtbouillon
A hearty and soulful Louisiana classic, this catfish courtbouillon features tender catfish simmered in a rich, spicy tomato gravy built on a dark roux and the holy trinity. Perfect served over a bed of fluffy white rice.
For 4 servings
6 steps. 60 minutes total.
- 1
Step 1
- a.Make the Dark Roux
- b.In a heavy-bottomed Dutch oven, heat the vegetable oil over medium heat for 1-2 minutes.
- c.Gradually whisk in the flour until a smooth paste forms.
- d.Reduce the heat to medium-low. Cook, stirring constantly and scraping the bottom with a flat-edged wooden spoon or heatproof spatula, for 20-25 minutes, or until the roux reaches the color of dark milk chocolate. Do not rush this step and be careful not to burn it.
- 2
Step 2
- a.Sauté the Holy Trinity
- b.Add the diced onion, celery, and bell pepper (the 'holy trinity') to the hot roux. The roux will seize up initially; keep stirring.
- c.Cook for 8-10 minutes, stirring frequently, until the vegetables are very soft and translucent.
- d.Stir in the minced garlic and cook for another minute until fragrant.
- 3
Step 3
- a.Build the Gravy Base
- b.Add the tomato paste and cook for 2 minutes, stirring constantly to deepen the flavor.
- c.Slowly pour in 1 cup of the fish stock while whisking vigorously to create a smooth, lump-free gravy.
- d.Gradually whisk in the remaining 3 cups of stock. Add the undrained diced tomatoes, Creole seasoning, thyme, bay leaves, cayenne pepper, Worcestershire sauce, kosher salt, and black pepper. Stir to combine.
- 4
Step 4
- a.Simmer and Meld Flavors
- b.Bring the mixture to a boil, then immediately reduce the heat to low.
- c.Cover the pot partially and let it simmer gently for at least 20 minutes, stirring occasionally. This allows the flavors to meld and the gravy to thicken slightly.
- 5
Step 5
- a.Cook the Catfish
- b.Taste the gravy and adjust seasoning if necessary.
- c.Gently slide the catfish chunks into the simmering gravy, nudging them so they are submerged.
- d.Continue to simmer, uncovered, for 8-10 minutes, or until the fish is opaque and flakes easily. Avoid vigorous stirring to prevent the fish from breaking apart.
- 6
Step 6
- a.Finish and Serve
- b.Turn off the heat. Carefully remove and discard the bay leaves.
- c.Gently stir in most of the sliced green onions and chopped parsley, reserving some for garnish.
- d.Ladle the courtbouillon into bowls over a generous serving of hot cooked rice. Garnish with the remaining green onions and parsley.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1A flat-edged wooden spoon or spatula is best for making roux, as it allows you to scrape the entire bottom surface of the pot to prevent scorching.
- 2If your roux burns (you'll see black specks and smell it), you must discard it and start over. There is no saving a burnt roux.
- 3For a deeper flavor, use a homemade seafood stock made from shrimp shells or fish bones.
- 4The gravy base can be prepared up to 2 days in advance and refrigerated. Reheat gently before adding the fresh fish to cook.
- 5Serve with a side of crusty French bread for sopping up every last bit of the delicious gravy.
Adapt it for your goals.
Protein Swap
Substitute catfish with other firm white fish like redfish, snapper, or drum. You can also add shrimp during the last 3-4 minutes of cooking.
Extra SpiceExtra Spice
Add a finely diced jalapeño or serrano pepper along with the holy trinity for an extra kick of heat.
Add OkraAdd Okra
For a touch of gumb-like flavor and texture, add 1 cup of sliced fresh or frozen okra to the gravy during the last 15 minutes of simmering, before adding the fish.
Wine InfusionWine Infusion
Deglaze the pot with 1/2 cup of dry white wine (like Sauvignon Blanc) after cooking the tomato paste and before adding the stock for an added layer of acidity and complexity.
Why this is on our healthy list.
Excellent Source of Lean Protein
Catfish provides high-quality lean protein, which is essential for building and repairing tissues, muscle maintenance, and supporting overall body function.
Rich in Omega-3 Fatty Acids
Catfish is a good source of omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Packed with Vegetables
The 'holy trinity' of onion, celery, and bell pepper, along with tomatoes and garlic, provides a variety of vitamins, minerals, and antioxidants that support the immune system.
Frequently asked questions
One serving of this Catfish Courtbouillon contains approximately 615 calories, not including the rice. A cup of cooked white rice adds about 200 calories.