Catfish Courtbouillon Recipe

Name: Catfish Courtbouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable oil; 1 cup all-purpose flour; 1 large yellow onion, peeled and finely chopped; 1 green bell pepper, seeded and finely chopped; 3 large garlic cloves, peeled and finely chopped; 1/2 cup finely chopped celery; 1 stick butter; 6 cups fish stock or water; 1 can (35 ounces) Italian tomatoes, roughly chopped; 1 bunch Italian parsley, leaves chopped ( 1/2 cup lightly packed); 3 bay leaves; 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme; 1 teaspoon dried or 1 tablespoon chopped fresh oregano, marjoram or basil; Juice of 1 lemon; 1 cup dry white wine; 4 pounds catfish fillets; 1 bunch green onions, finely chopped; Cayenne pepper and salt to taste; Cooked rice for serving

Servings: persons

1/2 cup vegetable oil
1 cup all-purpose flour
1 large yellow onion, peeled and finely chopped
1 green bell pepper, seeded and finely chopped
3 large garlic cloves, peeled and finely chopped
1/2 cup finely chopped celery
1 stick butter
6 cups fish stock or water
1 can (35 ounces) Italian tomatoes, roughly chopped
1 bunch Italian parsley, leaves chopped ( 1/2 cup lightly packed)
3 bay leaves
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1 teaspoon dried or 1 tablespoon chopped fresh oregano, marjoram or basil
Juice of 1 lemon
1 cup dry white wine
4 pounds catfish fillets
1 bunch green onions, finely chopped
Cayenne pepper and salt to taste
Cooked rice for serving

1
Heat the oil in a heavy 5-quart saucepan or enameled Dutch oven until smoking.
2
Add the flour and stir until blended.
3
Cook, stirring constantly, until the mixture is smooth and straw colored, about 3 minutes.
4
Stir in the onion, pepper, garlic and celery.
5
Reduce heat to medium and stir in the butter.
6
Continue cooking until the vegetables begin to soften, about 5 minutes, stirring constantly.
7
Meanwhile, bring the fish stock or water to a boil.
8
Stir in the tomatoes and their liquid, parsley, bay leaves, thyme and oregano, marjoram or basil to the flour mixture.
9
Add the boiling fish stock, lemon juice and wine and stir gently.
10
Simmer until thickened, 20 to 30 minutes.
11
Add the fish, green onions and cayenne, stir gently and simmer just until the fish layers separate when prodded gently with a fork, about 2 minutes.
12
Taste for seasoning.
13
(It will need salt if water is used.)
14
Serve over rice.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup vegetable oil, 1 cup all-purpose flour, 1 large yellow onion, peeled and finely chopped, 1 green bell pepper, seeded and finely chopped, and more.

Yes, Catfish Courtbouillon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Catfish Courtbouillon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions