Fish in Red Gravy

4 servings Prep: 10 m Cook: 1 h Total: 1 h 10 m Beginner
4.0/5 (1)
Fish in Red Gravy
Almost like a catfish courtboullion, but this recipe takes a lot less time to prepare. Catfish steaks simmer in tomato soup with Cajun seasoning for an easy weeknight dinner.

Ingredients

4 servings
  • 2 lbs catfish steaks or white firm meat fish
  • 2 tbsp olive oil
  • Guidry's Seasoning or Cajun Seasoning to taste
  • parsley
  • 1 (6 to 8 oz) can tomato soup

Step-by-Step Instructions

  1. Place olive oil in bottom of heavy black pot.
  2. Layer fish and Guidry’s seasoning and pour tomato soup over top.
  3. Cover and cook for 1 hour.
  4. Add parsley 10 minutes before done!
  5. Serve over rice with fresh salad and french bread.

Common Problems and Solutions

Q: What kind of pot should I use?

A: A heavy pot with a tight-fitting lid works best - cast iron or enameled cast iron are ideal. The heavy bottom prevents scorching during the hour-long simmer.

Q: Can I use frozen catfish?

A: Yes, but thaw it completely and pat dry before layering in the pot. Excess moisture will dilute the gravy.

Tips and Techniques

Don’t lift the lid during cooking - the steam helps keep the fish moist and tender. If your pot tends to run hot, reduce heat to medium-low to prevent sticking.

Ingredient Substitutions

  • catfish: redfish, red snapper, or cod
  • tomato soup: 1 cup crushed tomatoes plus 1/4 cup water
  • Guidry's Seasoning: Tony Chachere's or any Cajun/Creole seasoning

Equipment Needed

  • heavy pot with lid (cast iron or Dutch oven)

Historical Context

This streamlined version of courtboullion (a traditional Cajun fish stew) became popular when home cooks discovered that tomato soup could replace the time-consuming process of making a tomato-based roux and stock.