Catfish Courtbouillon - KLFY News 10

Catfish Courtbouillon




  • 1 stick of Celery
  • 1 large Onion
  • 1 Bell Pepper
  • Onion powder
  • Garlic powder
  • 1 clove of Garlic (diced)
  • Salt and Cayenne and Black Pepper
  • 1 stick of Butter
  • 1, 12-ounce can Rotel Tomatoes and 1 can of Stewed Tomatoes
  • 1 small can Tomato Sauce
  • 1 - 2 lbs Fish (filleted about 1 inch thick [any fish that holds together when cooked will work])


  • Dice onions, green pepper and garlic
  • In a large Dutch Oven or Boiler Pot, saute' the vegetables in butter until transparent
  • Add onion powder, garlic powder, salt and pepper to taste
  • Add Rotel, Stewed Tomatoes and Tomato Sauce
  • Cook on low-medium for 1 hour then lay fish filets on top of sauce
  • Use a good firm white fish like Catfish, (hence the name) Snapper, Grouper or Amberjack
  • Cover and simmer on low for about 20 minutes until fish flakes but still holds together (be careful not to stir or the fish will break apart)
  • Serve over rice or pasta
  • Garnish with Chopped Green Onions and Parsley

Very easy and tasty dish. This tastes best to make the sauce a day ahead, cooking it for an hour, refrigerate overnight, warm it up, then proceed with the rest of the recipe.

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