Cajun Catfish Court Bouillon Delight
Dive into the rich flavors of the Gulf Coast with this delightful Cajun Catfish Court Bouillon. This hearty stew showcases tender chunks of catfish simmered to perfection in a robust, seasoned broth that melds the vibrant flavors of fresh vegetables and aromatic herbs. Inspired by generations of Louisiana cuisine, this recipe captures the essence of Creole cooking and is perfect for gatherings, filling your home with irresistible aromas. Paired with fluffy rice, it's an unforgettable dish that pays homage to the culinary heart of New Orleans, making any meal a festive occasion.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
onion
1 (medium, chopped)
bell pepper
1 (small, chopped)
celery
2 stalks (chopped)
garlic cloves
2 (chopped)
butter
2 tablespoons (melted)
flour
4 tablespoons (browned)
diced tomatoes
1 (15 ounce) can (undrained)
fish stock
2 1/2 cups (or chicken stock/clam juice)
bay leaves
2 (whole)
salt
1/2 teaspoon
black pepper
1/4 teaspoon
cayenne pepper
1/4 teaspoon
fresh thyme
2 tablespoons (chopped)
creole seasoning
1 tablespoon
Worcestershire sauce
1 teaspoon
hot sauce
1/4 teaspoon
lemon slices
3 (for garnish)
fish
1 lb (catfish, flounder, or snapper, cut into chunks)
fresh parsley
1/8 cup (chopped)
cooked rice
3 cups (for serving)
Instructions
1
Begin by cutting the fish into 3-inch chunks and sprinkling them with Creole seasoning. Place them in the refrigerator to marinate while you prepare the stew.
2
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, bell pepper, celery, and garlic, cooking until the vegetables are tender and fragrant, approximately 5-7 minutes.
3
Prepare your roux by stirring in the browned flour, allowing it to combine with the vegetables and cook for another 2-3 minutes. This will develop a rich flavor.
4
Add the bay leaves and stir well.
5
Pour in the fish stock (or chicken stock/clam juice if using), along with the diced tomatoes, Worcestershire sauce, hot sauce, and seasonings (salt, black pepper, cayenne pepper). Bring the mixture to a gentle simmer.
6
Let the stew simmer uncovered for about 20 minutes, allowing the flavors to meld together beautifully.
7
Carefully add the marinated fish chunks to the pot, along with the fresh thyme, remaining Creole seasoning, and chopped parsley. Simmer gently for an additional 15 minutes, ensuring the fish is cooked through but not overdone.
8
Taste and adjust the seasonings as needed, adding more salt, pepper, or hot sauce if desired.
9
Serve generously over a bed of cooked rice in bowls, garnished with lemon slices and a sprinkle of fresh parsley for an extra touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cajun Catfish Court Bouillon?
It is a hearty, flavorful fish stew from Louisiana that features tender catfish chunks simmered in a robust, seasoned broth with vegetables and aromatic herbs.
What types of fish can I use besides catfish?
While catfish is traditional for this delight, you can also use other firm white fish such as flounder or snapper.
How should the fish be prepared before cooking?
The fish should be cut into 3-inch chunks and sprinkled with Creole seasoning, then refrigerated to marinate while the stew base is prepared.
What vegetables are included in the 'holy trinity' of this recipe?
The recipe uses the classic Cajun 'holy trinity' of chopped onion, bell pepper, and celery.
What is the purpose of the browned flour?
Browned flour acts as a roux base, providing a rich, nutty flavor and helping to thicken the bouillon broth.
Can I substitute fish stock with something else?
Yes, if you do not have fish stock, you can use chicken stock or clam juice as a suitable replacement.
How long does the stew base need to simmer?
The stew should simmer uncovered for about 20 minutes to allow the flavors of the vegetables, tomatoes, and stock to meld together.
When do I add the fish to the pot?
The marinated fish chunks are added after the broth has simmered for 20 minutes, along with fresh thyme and parsley.
How long does the catfish take to cook in the stew?
The fish should simmer gently in the broth for approximately 15 minutes until it is cooked through.
What is the best way to serve Cajun Catfish Court Bouillon?
It is best served generously in bowls over a bed of fluffy cooked rice.
Is this recipe spicy?
It has a moderate kick from the cayenne pepper, Creole seasoning, and hot sauce, but you can adjust these to your personal heat preference.
What can I use for garnish?
Garnish the dish with lemon slices and a fresh sprinkle of chopped parsley for added brightness.
How many garlic cloves are needed?
The recipe calls for 2 chopped garlic cloves to add aromatic depth to the vegetable base.
Can I use oil instead of butter?
While butter provides a rich flavor for sautéing, you can use a neutral oil if preferred, though it may slightly alter the taste profile.
Do I drain the canned tomatoes?
No, use one 15-ounce can of diced tomatoes undrained to include all the flavorful juices in the stew.
What aromatics are used in the broth?
The broth is flavored with bay leaves, fresh thyme, Worcestershire sauce, and garlic.
How much rice should I prepare?
The recipe suggests serving the stew with 3 cups of cooked rice.
What is the total cooking time for the fish?
The fish cooks for about 15 minutes, which ensures it stays tender without breaking apart.
How do I develop a rich flavor for the roux?
Stir the browned flour into the sautéed vegetables and cook for an additional 2-3 minutes before adding the liquids.
What size should the bell pepper be?
A small bell pepper, chopped, is sufficient for this recipe.
Is fresh thyme necessary?
Fresh thyme is recommended for the best flavor, using about 2 tablespoons of chopped leaves.
What is the role of Worcestershire sauce in this dish?
It adds a savory, umami depth that complements the seafood and tomatoes.
Can I add more hot sauce?
Yes, you can adjust the heat at the end by adding more hot sauce to taste.
How many bay leaves are used?
Two whole bay leaves are added to the broth and should be removed before serving.
What kind of Creole seasoning is best?
Any standard store-bought or homemade Creole seasoning blend will work well for marinating the fish and seasoning the broth.
Does the stew need to be covered while simmering?
The initial 20-minute simmer should be uncovered to allow the sauce to thicken slightly.
Can I use dried parsley?
Fresh parsley is preferred for its vibrant color and flavor, especially for the final simmer and garnish.
How much fish is required for this recipe?
You will need 1 lb of fish, such as catfish, cut into chunks.
What does 'Court Bouillon' mean in this context?
In Louisiana cuisine, a Court Bouillon (often pronounced 'coo-bee-yon') is a thick, rich fish stew rather than just a poaching liquid.
Can I make this ahead of time?
The broth can be made ahead, but it is best to add the fish and finish the cooking just before serving to ensure the fish remains tender.