Catfish Courtbouillon Recipe
Description:
Delight in the rich and spicy flavors of this Cajun-inspired Catfish Courtbouillon, pronounced “Coo-be-yon.” This hearty stew is traditionally made with catfish, a firm white fish that holds up beautifully in the savory, tomato-based broth. Whether you choose to use catfish or another firm white fish, this dish is sure to tantalize your taste buds with its bold spices and comforting flavors. Served over rice, it makes for a satisfying meal that’s perfect for a cozy dinner.
Ingredients:
- 1/2 cup all-purpose flour
- 3/4 cup vegetable oil (for the roux)
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 onion, diced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 1/2 teaspoon dried thyme
- Creole Seasoning Mix in a Jar (to taste, typically 1 1/2 to 2 tablespoons)
- 1 to 1 1/2 pounds catfish fillets, cut into bite-sized pieces
Instructions:
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Prepare the Roux:
- In a large cast iron skillet, combine the oil and flour. Stir together until the mixture is smooth.
- Cook the roux over medium heat, stirring constantly. Continue to cook until the mixture turns a rich, dark brown. Be vigilant, as the roux can easily burn if left unstirred. Once the roux is ready, remove it from the heat and set it aside.
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Create the Base:
- In a large pot or Dutch oven, pour in the chicken broth and diced tomatoes. Place the pot over medium-high heat and bring the mixture to a simmer.
- Gradually stir in the cooked roux, ensuring it is fully incorporated and the mixture thickens.
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Add Vegetables and Spices:
- To the pot, add the diced onions, green bell pepper, celery, minced garlic, bay leaves, and dried thyme.
- Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for approximately 30 minutes. This allows the flavors to meld and the vegetables to become tender.
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Cook the Fish:
- While the stew is simmering, season the catfish pieces with Creole seasoning.
- Gently add the seasoned fish to the pot, making sure the pieces are immersed in the broth. Cover the pot and let the courtbouillon simmer slowly for about 15 minutes, or until the fish is cooked through and flakes easily with a fork.
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Serve:
- Ladle the Catfish Courtbouillon over a bed of rice in bowls. This stew is best enjoyed hot and makes for a comforting and satisfying meal.
Notes:
- Roux: This crucial step provides the courtbouillon with its deep, nutty flavor and thickens the stew. Be patient during the cooking process and stir constantly to achieve the perfect roux.
- Fish Variations: While catfish is traditional, you can use other firm white fish like tilapia or cod if preferred.
- Spice Levels: Adjust the amount of Creole seasoning to suit your spice tolerance and preference.
Enjoy the hearty, warming goodness of this traditional Cajun stew, perfect for sharing with family and friends. 🌶️🍚
