Catfish Courtbouillion

4 servings Prep: 20 m Cook: 55 m Total: 1 h 15 m Intermediate
3.0/5 (1)
RCR-Catfish-Courtbouillion-11.jpg
RCR-Catfish-Courtbouillion-11.jpg
Great classic dish. A family favorite! Pronounced “Cubion” or “Kubion.” This traditional Cajun fish soup features catfish, redfish, or snapper simmered in a rich tomato-based roux sauce with the holy trinity, wine, and aromatic spices. Serve over rice for an authentic South Louisiana meal.

Ingredients

4 servings
  • 6 tbsp salad oil
  • 6 tbsp flour
  • 1/2 cup each of onion and celery, finely chopped
  • 1/2 cup green onions, finely chopped
  • 2 tsp garlic, finely chopped
  • 3 cups peeled tomatoes, coarsely chopped
  • 1 cup tomato puree
  • 1 cup red peppers, finely chopped
  • 1 cup bottled/canned clam juice or fish stock
  • 1/2 cup dry red wine
  • 1 large bay leaf
  • 1/2 tsp sea salt
  • 1/2 tsp lemon pepper seasoning
  • 1/2 tsp ground thyme
  • 1/4 tsp ground allspice
  • 2 1/2 pound catfish, redfish or snapper (fillets or strips)
  • 2 tbsp fresh lemon juice
  • 2 tsp Tabasco, more or less to suit taste

Step-by-Step Instructions

  1. In a 4 quart or larger pot heat the oil over medium-low heat and add the flour to make a roux. Cook over low heat, stirring constantly until dark brown, about 15-20 minutes (be careful not to burn it!).
  2. Add both types of onions, celery and garlic to the roux and simmer 5 minutes or until soft. Add tomatoes, tomato puree, red peppers, clam juice or fish stock, wine, bay leaf and all other spices EXCEPT for Tabasco and lemon juice. Cook uncovered for 15 minutes, stirring occasionally.
  3. Stir in the lemon juice and Tabasco to taste, reducing heat to low. Add fish and gently bury the fish down into the sauce mixture. Simmer covered for 20 to 25 minutes until fish is flaky or fork tender.
  4. Remove the bay leaf and serve immediately over rice or your favorite cooked white rice.

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep the heat at medium-low and stir constantly. The roux should take 15-20 minutes to reach dark brown. If it starts to smell burnt or develops black specks, discard it and start over.

Q: Can I use frozen fish?

A: Yes, but thaw it completely and pat dry before adding to the sauce. Frozen fish releases more water which can thin the courtbouillion.

Q: The sauce is too thick/too thin. What do I do?

A: Too thick? Add more fish stock or clam juice, 1/4 cup at a time. Too thin? Simmer uncovered for a few extra minutes to reduce, or make a small slurry with 1 tbsp flour and 2 tbsp water and stir in.

Tips and Techniques

Don’t skip making the roux from scratch - it’s the foundation of authentic flavor. The dark brown color adds a nutty richness that can’t be replicated. Gently nestle the fish into the sauce rather than stirring vigorously to keep the fillets intact and prevent them from breaking apart.

Ingredient Substitutions

  • catfish: redfish, snapper, drum, or any firm white fish
  • dry red wine: additional fish stock or clam juice with 1 tbsp red wine vinegar
  • fresh tomatoes: canned diced tomatoes (drained)
  • clam juice: chicken stock or vegetable stock

Equipment Needed

  • Heavy-bottomed 4-quart pot or Dutch oven (for even roux cooking)
  • Wooden spoon for stirring roux
  • Sharp knife and cutting board

Historical Context

Courtbouillion is one of the hallmark dishes of Cajun cuisine, adapted from the French court-bouillon (a poaching liquid). Louisiana cooks transformed it into a hearty tomato-based stew with a roux base, making it more substantial and flavorful than its French ancestor.