• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Catfish Courtbouillon

  • Recipe Submitted by on

Category: Fish, United States

 Ingredients List

  • 2 lg Catfish fillets
  • -(or any firm fish)
  • 1 c Onions, chopped fine
  • 1/2 c Celery, chopped fine
  • 2 Garlic cloves, minced
  • 1/3 c Butter
  • 1/3 c Flour
  • 1 ts Salt
  • 1/2 ts Black pepper
  • 1/4 ts Cayenne pepper (or more,
  • -for real Cajun flavor)
  • 3 lg Tomatoes, peeled and
  • -quartered (or use about
  • -a 1 lb can of tomatoes)
  • 3 c Water
  • 2 c Rice (cooked), hot


In a deep skillet or dutch oven mix the butter and flour together over low
heat to form a roux (a thick, smooth, bubbly mixture). Add the onions,
celery and garlic and saute until tender. Add the tomatoes, salt, pepper,
cayenne and water. Simmer covered for 20-30 minutes. Add fillets and cook
until tender and flaky, 15-20 minutes. Serve on a bed of rice.

The amount of cayenne here is set for a mildly hot taste. It can be
increased up to a full teaspoon for the full nuclear version!


* Cajun Catfish Catfish courtbouillon (pronounced coo-be-yon) is a
spicy fish dish served over rice.

: Difficulty: easy.
: Time: 1 hour.
: Precision: approximate measurement OK, but measure the pepper.

: Pete Bellas
: Citicorp TTI, Santa Monica, California, USA
: {randvax | trwrb | philabs | vortex}!ttidca!bellas

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?