Jul 14 2026
Restaurants›T-Coon's Restaurant›Catfish Courtbouillon Recipe

Catfish Courtbouillon Recipe

Inspired by T-Coon's Restaurant
Time45m
Serves6

Make Catfish Courtbouillon Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Spices and Seasoning

Garnish

Method

Preparation

  1. 1

    Prepare the Ingredients

    Chop the onion, green bell pepper, celery, and garlic. Slice the catfish fillets into bite-sized pieces.

  2. 2

    Set Up Your Cooking Station

    Gather all ingredients and have them ready at your cooking station for easy access.

Cooking

  1. 3

    Sauté the Vegetables

    In a large pot, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened.

  2. 4

    Add Tomatoes and Stock

    Stir in the canned diced tomatoes (with juices) and fish stock or water. Bring the mixture to a simmer.

  3. 5

    Season the Mixture

    Add bay leaves, thyme, cayenne pepper, salt, and black pepper to the pot. Stir to combine and let simmer for 10 minutes.

  4. 6

    Cook the Catfish

    Gently add the catfish fillets to the pot. Simmer for an additional 10-12 minutes, or until the catfish is cooked through and flaky.

Garnishing and Serving

  1. 7

    Garnish the Courtbouillon

    Remove the bay leaves from the pot. Stir in sliced green onions and chopped parsley just before serving.

  2. 8

    Serve

    Ladle the catfish courtbouillon into bowls and serve hot. Enjoy with crusty bread or over rice.

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