Catfish courtbouillon is the kind of dish that makes a kitchen feel warm and welcoming. It’s rich, savory, and layered with Cajun flavors that bring comfort in every bite. If you’re craving something hearty but not heavy, this is a great pick for a weeknight dinner or a relaxed weekend meal.
The silky tomato gravy, tender catfish, and classic trinity of onion, celery, and bell pepper come together fast. Serve it over rice, and you’ve got a bowl that tastes like home.
What Makes This Special
This recipe leans into traditional Louisiana technique while staying simple enough for everyday cooking. You’re not frying the fish or making anything complicated—just a slow-simmered tomato base that does all the flavor work.
The catfish finishes gently in the sauce so it stays moist and flaky. A touch of roux adds body without turning the dish heavy. The result is a warm, balanced stew with a little heat, a lot of depth, and pure Southern comfort.
What You’ll Need
- 2 pounds catfish fillets, cut into large chunks (about 2-inch pieces)
- 2 tablespoons oil (vegetable, canola, or light olive oil)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (for a light roux)
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 1 (14–15 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 2 cups seafood or chicken stock (low-sodium preferred)
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2–1 teaspoon cayenne pepper (to taste)
- 1 teaspoon black pepper
- 1 teaspoon kosher salt (plus more to taste)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon sugar (optional, to balance acidity)
- Juice of 1/2 lemon
- 2 green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- Cooked white rice, for serving
- Hot sauce, for serving (optional)
How to Make It
- Prep the fish. Pat the catfish dry and cut into large chunks.
Lightly season with a pinch of salt and pepper. Set aside while you start the sauce.
- Make a quick roux. In a large heavy pot or Dutch oven, heat the oil and butter over medium heat. Sprinkle in the flour and stir constantly for 3–4 minutes until the roux is light brown and smells toasty.
- Cook the trinity. Add the onion, bell pepper, and celery.
Cook 6–8 minutes, stirring often, until softened. Add the garlic and cook 1 minute more.
- Add tomatoes and seasonings. Stir in crushed tomatoes, tomato sauce, stock, bay leaf, paprika, thyme, oregano, cayenne, black pepper, and salt. Add Worcestershire and sugar if using.
Bring to a gentle simmer.
- Let it develop flavor. Simmer uncovered for 20–25 minutes, stirring occasionally, until slightly thickened and the flavors meld. Taste and adjust salt, pepper, and heat.
- Poach the catfish. Slide the catfish pieces into the sauce in a single layer. Spoon some sauce over the top.
Simmer gently for 8–12 minutes, until the fish is opaque and flakes easily. Avoid boiling to keep the fish tender.
- Finish and garnish. Stir in lemon juice, green onions, and parsley. Remove the bay leaf.
Taste again and adjust seasoning.
- Serve. Spoon over hot white rice. Add a dash of hot sauce if you like extra heat.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat until hot. Avoid vigorous boiling to keep the fish from breaking apart.
- Freeze: The sauce freezes well for up to 2 months.
For best texture, freeze the sauce without fish and add freshly cooked catfish when serving.
Why This is Good for You
- Lean, high-quality protein: Catfish offers protein with relatively low fat.
- Omega-3s and nutrients: Fish provides beneficial fats and micronutrients that support heart and brain health.
- Veggie-packed base: Onion, bell pepper, celery, and tomatoes add fiber, vitamins, and antioxidants.
- Balanced comfort: The roux adds body, but the dish stays lighter than fried options or heavy cream-based stews.
Common Mistakes to Avoid
- Overcooking the fish: Catfish cooks quickly. Simmer gently and pull it as soon as it flakes.
- Skipping the roux: A short, light roux gives the sauce body and a richer flavor. Don’t rush it.
- Boiling the pot: Hard boils can break up the fish and make the sauce harsh.
Keep it at a gentle simmer.
- Underseasoning: Taste several times. Tomatoes can be acidic, so balance with salt, a touch of sugar, and lemon.
- Using thin fillets: Very thin pieces can fall apart. Cut larger chunks for better texture.
Variations You Can Try
- Spicier Cajun style: Add more cayenne or a spoonful of Cajun seasoning.
Finish with hot sauce.
- Seafood mix: Add shrimp in the last 5 minutes of cooking for a combo courtbouillon.
- Smoky twist: Stir in a little smoked paprika or a splash of liquid smoke for depth.
- Okra boost: Add 1 cup sliced okra with the tomatoes for extra body and a classic Southern note.
- Different fish: Use redfish, drum, snapper, or cod if catfish isn’t available. Pick firm, mild fish.
- Richer finish: Swirl in a tablespoon of butter at the end for a silky texture.
FAQ
What is courtbouillon, exactly?
In Louisiana cooking, courtbouillon (often pronounced “coo-bee-yawn”) is a tomato-based fish stew with aromatics, herbs, and a light roux. It’s different from the French poaching liquid of the same name.
Here, it’s a hearty, saucy dish served over rice.
Can I make this without a roux?
Yes. It will be a bit thinner but still tasty. You can simmer longer to reduce the sauce or add a few tablespoons of tomato paste to thicken and deepen the flavor.
How do I keep the fish from falling apart?
Cut it into larger chunks, slide it gently into the sauce, and simmer—not boil—until just cooked.
Don’t stir vigorously once the fish is in; spoon sauce over the top instead.
Is this dish very spicy?
It has gentle heat by default. Adjust cayenne and hot sauce to your preference. Start small—you can always add more spice at the end.
What should I serve with it?
Steamed white rice is classic.
Add a side of cornbread, a simple green salad, or sautéed greens for a complete meal.
Can I use canned catfish?
Fresh or frozen-thawed fillets are best. Canned fish will break apart too easily in the sauce and change the texture of the dish.
How do I make it gluten-free?
Skip the flour roux and thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) at the end. Simmer until the sauce lightly thickens.
Can I make it ahead?
You can make the sauce a day ahead and reheat.
Add the fish and simmer right before serving for the best texture.
Wrapping Up
This Classic Catfish Courtbouillon hits the sweet spot between cozy and bright. The tomato gravy, warm spices, and tender fish make it a reliable, satisfying dinner with simple ingredients. Keep the heat gentle, season as you go, and serve it over rice for an easy Southern staple that always feels special.