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Savory Catfish Courtbouillon: A Flavorful Southern Delight
Catfish Courtbouillon is a classic Southern dish, brimming with rich flavors and a hearty, comforting vibe. If you love savory, spiced dishes with a little bit of a kick, this dish will quickly become a staple in your recipe rotation. Originating from Louisiana, Courtbouillon (pronounced “court-boo-yon”) is a savory stew typically made with fish, vegetables, and a blend of spices, all simmered to perfection in a rich sauce. While this dish is traditionally made with various fish, catfish is a popular choice due to its firm texture and ability to absorb the flavors of the sauce.
Let’s dive into the delightful world of Savory Catfish Courtbouillon, a meal that’s perfect for a family dinner or any occasion that calls for something warm, flavorful, and satisfying.
Why You’ll Love This Recipe:
- Authentic Southern Comfort: Catfish Courtbouillon is a true Southern classic that brings all the best flavors of Louisiana cuisine. It’s hearty, flavorful, and absolutely comforting.
- Easy to Make: Despite its rich flavors, this recipe is simple and easy to prepare. It doesn’t require any complicated techniques, making it perfect for both novice and experienced cooks.
- Perfect for Any Occasion: Whether you’re hosting a casual dinner with friends or craving a cozy meal for the family, this dish is guaranteed to impress.
Ingredients
- 2 pounds catfish fillets, cut into chunks
- 2 tablespoons olive oil (or vegetable oil)
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (14.5-ounce) can of diced tomatoes
- 1 cup chicken broth
- 1/4 cup dry white wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Cooked rice (for serving)
Instructions
- Prepare the Fish: Cut your catfish fillets into bite-sized chunks. Season the catfish with a pinch of salt and pepper. Set aside.
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and celery. Sauté for about 5-7 minutes, or until the vegetables have softened and the onions become translucent. Add the minced garlic and cook for another minute, until fragrant.
