This cajun-style catfish courtbouillon recipe is one of my favorite ways to prepare this abundant and tasty fish. The cuisines of South Louisiana and France join forces to make the ultimate fish stew.
If you want to make this dish completely from scratch, check out my Fish Stock Recipe. Also, don’t miss my other fish recipes like Southern Catfish Stew and Fried Catfish.
The French court-bouillon was the first to come, along with its light and flavorful broth used for poaching. Once the French settlers brought their influence to Louisiana, it transitioned into a beautiful, rich, and thick stew. It did so with the addition of a dark roux and tomatoes.
The best interpretation I’ve ever had of this dish was at a restaurant called Cochon in New Orleans. It was served with popcorn rice, which you’re missing out if you’ve never tried it!
Options for Cooking Your Fish
- For this recipe, you have two options for cooking the catfish. You can cook the fish from its raw state directly in the stew. Or, for more added flavor, you can sear the fish on both sides before placing it into the stew for a few minutes. Both methods are delicious, but searing first will give you the most incredible depth of flavors.
What is a Roux?
If you’re unfamiliar with the term “roux”, it’s a combination of flour and fat which is used as a way to thicken sauces, soups, and stews.
You start by cooking the roux in a pot or a pan until you reach the desired color that you’re looking for. There are four stages of color that you are looking for when cooking the roux (white, blonde, brown, and dark brown). A white roux is used for preparing cream sauces in which you don’t want any additional color or flavor. In this recipe, we are taking it to the last stage (the dark roux). We are going after a deep and rich flavor profile for this Cajun dish.
Leftover Storage and Reheating
- You can store cooked leftovers in the refrigerator in an airtight container for up to 2 days. Reheat gently over low heat on the stovetop or the low setting of your microwave. If you have the patience, you could first remove the catfish from the stew before reheating. Then once the stew is hot, add the fish and heat until it is warmed through.
- You can freeze any leftovers stored in an airtight container for up to one month. Thaw in your refrigerator overnight, then reheat. I don’t recommend attempting to warm the leftovers while frozen. This will cause the fish to dry out before it has thoroughly warmed through. Use the same reheating instructions as listed above.
More Fish Recipes
If you make this catfish courtbouillon recipe, drop a comment or leave a review. And if you have any catfish cooking questions or want to share your latest creations, give me a shout on Instagram at @larry__white.
CAJUN CATFISH COURTBOUILLON
Ingredients
- 1 1/2 pounds catfish fillets, skin removed
- 1 tablespoon Cajun seasoning or Creole seasoning
- 1/3 cup vegetable oil
- 1/3 cup flour, all-purpose
- 3/4 cup green bell pepper, chopped
- 1 medium onion, chopped
- 1 cup celery, chopped
- 2 garlic cloves, peeled and minced
- 2 cups diced canned or finely diced fresh tomatoes
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 3/4 fish stock or chicken stock
- 1 cup of water
- 1 teaspoon sugar
- kosher salt and black pepper to taste
- olive oil as needed to cook the fish
- cayenne or other ground red pepper powder to taste
- sliced green onions and fresh parsley for garnishing
Instructions
Cut the Catfish
- Cut the fish filets into 3 to 4-inch pieces. Season the fish with the Cajun seasoning on all sides. Set aside.
Make the Roux
- In a large Dutch oven or high sided skillet set over medium heat add the vegetable oil and flour. Using a whisk or wooden spoon, stir the contents together thoroughly ensuring that there are no lumps. Stir frequently for around 15 to 20 minutes or until the roux is a rich dark brown color. It should resemble melted chocolate.
Cook the Vegetables
- Add the celery, onions, and green peppers to the pot. Cook while stirring often until they are soft. This will take between 5 and 8 minutes. Add the garlic and cook for one minute.
Simmer the Courtbouillon
- Add the stock, water, tomatoes, sugar, cayenne pepper and bay leaves. Stir the mixture to combine. Bring to a gentle simmer and cook for around to 20 to 30 minutes or until slightly thickened. If the stew becomes too thick, thin out with a little stock or water. It should look like a richly colored red gravy.
- Reduce your stove’s heat to medium-low. Season the stew with salt, ground black pepper, and a little Cajun seasoning if you like.
Cook the Fish
- If you want to sear your fish, follow these steps. If not, skip to the next. Heat a heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of olive oil to the pan. Once it starts to lightly smoke, add the fish. Cook on one side until a nice crust has formed. Turn off the heat to the pan and flip the fish over to the other side, and let it rest in the pan for 2 minutes. Place the fish in the pot on top of the stew. Gently cover the fish with a little of the stew. Cover the pot with a lid and cook for another 3 to 5 minutes
- If you are not searing your fish, follow this step. Lay the raw pieces of fish in the stew and turn the heat to medium. Pan roast for around 10 to 12 minutes or until the fish is cooked through. Gently flake the fish apart with a fork if you would like smaller pieces.
Serve
- Serve over rice and garnish with green onions, parsley, and hot sauce. For some added richness drizzle a little olive oil or melted unsalted butter over top.
