📝 About This Recipe
Deep from the heart of Acadiana, this Catfish Court-bouillon (pronounced 'coo-bee-yon') is a soul-warming tomato-based stew that defines Louisiana comfort. Tender, flaky freshwater catfish fillets are poached in a rich, velvety gravy built from a dark roux and the 'holy trinity' of Cajun cooking. This dish is a masterclass in layering flavors, offering a perfect balance of savory earthiness and a gentle spicy kick that honors its rustic French-Creole heritage.
🥗 Ingredients
The Fish and Marinade
- 2.5 pounds Fresh Catfish Fillets (cut into 3-inch chunks)
- 2 tablespoons Cajun Seasoning (low-sodium preferred)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Roux and Trinity
- 1/2 cup Vegetable Oil (or lard for authentic flavor)
- 1/2 cup All-purpose Flour
- 2 cups Yellow Onion (finely diced)
- 1 cup Green Bell Pepper (diced)
- 3/4 cup Celery (finely sliced)
- 4 cloves Garlic (minced)
The Braising Liquid
- 14.5 ounces Diced Tomatoes (canned, with juices)
- 8 ounces Tomato Sauce
- 4 cups Seafood Stock (or water in a pinch)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 2 pieces Bay Leaves (dried)
- 1 tablespoon Worcestershire Sauce
- 1/2 teaspoon Cayenne Pepper (adjust to taste)
Garnish
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
In a large bowl, toss the catfish chunks with the Cajun seasoning and lemon juice. Cover and refrigerate while you prepare the sauce base.
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2
In a heavy-bottomed Dutch oven or large cast-iron pot, heat the vegetable oil over medium heat. Whisk in the flour slowly to begin your roux.
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3
Stir the roux constantly for 12-15 minutes until it reaches the color of a copper penny or peanut butter. Do not let it burn; if you see black specks, start over.
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4
Immediately add the diced onion, bell pepper, and celery (the 'holy trinity') to the roux. The moisture from the vegetables will stop the roux from cooking further.
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5
Sauté the vegetables in the roux for about 8 minutes until softened and the onions are translucent. Add the minced garlic and cook for 1 additional minute until fragrant.
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6
Stir in the diced tomatoes and tomato sauce, cooking for 3-4 minutes to allow the sugars to caramelize slightly.
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7
Slowly pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Gradually whisk in the seafood stock.
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8
Add the bay leaves, Worcestershire sauce, and cayenne pepper. Bring the mixture to a rolling boil, then reduce heat to low.
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9
Simmer the sauce uncovered for 30 minutes, stirring occasionally. The sauce should thicken and the flavors should meld into a rich, cohesive gravy.
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10
Taste the sauce and adjust salt or pepper if necessary. Gently nestle the seasoned catfish pieces into the simmering liquid.
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11
Cover the pot and simmer for 10-12 minutes. Avoid stirring vigorously once the fish is in, as catfish is delicate and will break apart.
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12
Once the fish is opaque and flakes easily with a fork, turn off the heat. Remove the bay leaves.
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13
Stir in half of the green onions and parsley. Let the dish rest for 5 minutes before serving to allow the juices to settle.
💡 Chef's Tips
For the best flavor, use a heavy cast-iron Dutch oven which distributes heat evenly for the roux. If you prefer a thicker sauce, simmer the base longer before adding the fish; remember the fish will release some moisture as it cooks. Don't over-marinate the fish with lemon juice; 30 minutes is plenty, otherwise the acid will start 'cooking' the fish and change the texture. If you can't find catfish, redfish or snapper are excellent authentic substitutes for this preparation. Always use high-quality seafood stock rather than bouillon cubes for a cleaner, more oceanic depth of flavor.
🍽️ Serving Suggestions
Serve over a generous mound of steamed long-grain white rice to soak up the gravy. Accompany with a side of buttery, toasted French bread for dipping. A simple side of smothered green beans or a crisp green salad provides a nice textural contrast. Pair with a cold, crisp Abita beer or a chilled Chenin Blanc to cut through the richness of the roux. Offer extra hot sauce on the table for those who want to kick up the heat levels.