Catfish Courtbouillon

by | Mar 28, 2008 | Seafood | 0 comments

Our neighbors, Joel and Gretchen from New Orleans, corrected my pronunciation. They say it’s “Koo-bee-yon.”


1 pound catfish
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Red pepper
1 cup Flour ; or corn meal
1 tablespoon corn oil ; for frying
2 cup onion ; chopped
1 tablespoon garlic ; minced
1 1/2 cup green bell pepper ; chopped
1 cup celery ; chopped
1/2 cup green onion ; chopped
2 tablespoon parsley
14 ounce tomato ; canned – no salt
1 cup water
salt and pepper


Allow 1/2 pound catfish per adult. I use nuggests. Season well with garlic powder, onion powder, salt, and red pepper . Dust with either corn meal or flour.

Heat the oil and saute all the vegetables.Season with salt and pepper. I like to use red, black, and white peppers. Lower the heat; add water, and bring to a mild simmer. Cook thoroughly for at least 15 – 20 minutes.

In a seperate pan, heat some oil over medium high heat. Shake off excess flour or meal from fish pieces and brown the fish in the oil. Move fish from frying pan into the sauce pan.

Carefully ladle sauce on each piece of fish. Be careful not to agitate too much so as to avoid breaking up the fish. Allow to cook for about 25 to 30 minutes. More or less depending on the size of the fish pieces.

When ready to serve, spoon the fish pieces and the sauce over hot rice and enjoy!