Entree: United States – Creole Louisiana – Catfish Courtbouillon (Catfish fillets cooked in a spicy Creole tomato-and-vegetable stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, diced — about 1 1/2 cups (225 g)
- 1 cup (150 g) celery, diced
- 1 cup (150 g) green bell pepper, diced
- 3 cloves garlic, minced — about 1 tbsp (9 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 bay leaf
- 1 (14 oz) can (400 g) crushed tomatoes
- 1 cup (240 ml) fish stock or low-sodium chicken stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (Creole or Tabasco), optional
- 1 lb 8 oz (680 g) catfish fillets, cut into 2-inch (5 cm) pieces (approx. 4 fillets, 4–6 oz / 113–170 g each)
- 8 oz (225 g) okra, sliced (optional)
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- Cooked white rice for serving (optional)

Instructions

1. Heat oil in a large heavy skillet or Dutch oven over medium heat. Add onion, celery, and green bell pepper and sauté until softened, about 6–8 minutes. Add garlic and cook 1 minute more.
2. Season with 1 tsp kosher salt, black pepper, cayenne, and thyme. Add bay leaf and stir to combine.
3. Pour in crushed tomatoes, stock, Worcestershire sauce, and hot sauce if using. Bring mixture to a simmer and reduce heat to maintain a gentle simmer for 10 minutes to meld flavors.
4. If using okra, add it now and simmer until slightly tender, about 5 minutes.
5. Gently nestle catfish pieces into the simmering courtbouillon, spooning sauce over the fish. Cover and simmer gently until the catfish is opaque and flakes easily, about 6–8 minutes depending on piece size.
6. Remove from heat, stir in lemon juice and chopped parsley, and adjust seasoning with salt, pepper, or additional hot sauce to taste. Discard bay leaf.
7. Serve the catfish courtbouillon hot over steamed white rice.