Catfish Courtbouillon

Although a staple of Cajun and Creole cooking, Courtbouillon is relatively unknown outside of South Louisiana. In fact, I have never heard anyone pronounce it correctly beyond the borders of the Bayou State (it's "coo"-"bee"-"yon"). Catfish is pretty much the staple for the dish but any white fish will work. While the dark roux I provide instructions to cook can be used, a lighter "peanut butter" roux would probably work best.

Ingredients
  • 3 lbs catfish fillets
  • 1 15-ounce can chopped tomato
  • .5 can tomato paste
  • 3 cups water
  • 3 tablespoons roux
  • 3 onions, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, chopped
  • 1 bell pepper, chopped
  • 1 cup green onion, chopped
  • 1 cup fresh parsley, chopped
  • 2 tsp. cayenne
  • 2 tbs. olive oil
  • salt & pepper to taste
Instructions

In a casserole pot heat the olive oil on a medium high heat and add the onion, celery, bell pepper and garlic. Cook covered, stirring occasionally, until soft, about 10 minutes.

Add the roux and mix completely. Add the tomatoes, tomato paste, cayenne pepper and salt & pepper stir well. Add the three cups of water, reduce the heat to low and simmer for 1.5 hours.

Add the catfish fillets, parsley and green onion. Cover and cook for an additional 15 minutes. Serve over rice.

more:  Louisiana Cuisine | seafood | soups, stocks & stews 

posted by kleph @ friday, february 17, 2006 $formatted_time |

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