Catfish Courtbouillon Recipe

Cooking Instructions

1. 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. 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. 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. 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. 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. 6

   Serve

   Serve the catfish courtbouillon hot, with green beans on the side and lemon wedges for squeezing over the dish.