Catfish Courtbouillon Recipe
Recipe information
Make Catfish Courtbouillon in just 45m. Catfish courtbouillon served with green beans.
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Base
In a large pot, heat olive oil over medium heat. Add chopped onion, green bell pepper, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
2. Add Garlic and Tomatoes
Stir in minced garlic and cook for an additional minute. Then add the canned diced tomatoes (with juice) and stir to combine.
3. Simmer the Mixture
Pour in the fish stock (or water) and add bay leaves, cayenne pepper, salt, and black pepper. Bring to a simmer and let cook for about 15 minutes, allowing the flavors to meld.
4. Cook the Catfish
Add the catfish fillets to the pot and cook for an additional 10 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Prepare Green Beans
While the courtbouillon is cooking, steam or boil the green beans until tender, about 5-7 minutes. Drain and season with salt and pepper to taste.
6. Serve
Serve the catfish courtbouillon hot, with green beans on the side and lemon wedges for squeezing over the dish.
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