Fish Courtbouillon

Name: Fish Courtbouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. boneless catfish; 2 onions; 2 bell peppers; 1 can Franco-American mushroom gravy; 1 can cream of mushroom soup; 1 can Dawn steak sauce; 1 can Rotel tomatoes; 1 can tomato sauce with bits; 1 cup V-8 juice; salt and pepper to taste

Eats Now Editorial Team · 387 kcal · Seafood

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Fish Courtbouillon – a delicious recipe with boneless catfish, onions, bell peppers, mushroom gravy, cream of mushroom soup, steak sauce. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 lb. boneless catfish
2 onions
2 bell peppers
1 can Franco-American mushroom gravy
1 can cream of mushroom soup
1 can Dawn steak sauce
1 can Rotel tomatoes
1 can tomato sauce with bits
1 cup V-8 juice
salt and pepper to taste

1
Saute onions and bell peppers until tender.
2
Add all canned ingredients.
3
After about 5 minutes add fish and cook until tender.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 2 lb. boneless catfish, 2 onions, 2 bell peppers, 1 can Franco-American mushroom gravy, and more.

Yes, Fish 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.

Quick Info

Servings
4 servings
Calories
387 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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