On a small weekday evening when I needed dinner on the table fast, I reached for a simple, comforting pot of Catfish Courtbouillon Recipe that simmered gently while I checked homework and answered emails, the kitchen filling with tomato and bay leaf scents that always feel like home.
Why You’ll Love It
This courtbouillon is the kind of recipe you turn to when time is short but you want something warm and satisfying, it uses pantry staples, cooks in one pot, and feeds the family with minimal fuss, plus the bright lemon and parsley finish keeps it feeling fresh so even picky eaters come back for seconds.
Serves 4
Prep Time: 20 minutes |
Cook Time: 25 minutes |
Total Time: 45 minutes
Ingredients
- 1.5 lb catfish fillets, cut into 4 to 6 large pieces
- 2 tbsp vegetable oil
- 1 medium yellow onion, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 3 garlic cloves, minced
- 1 14 oz can diced tomatoes with juices
- 3 cups low-sodium fish stock or chicken stock
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper, adjust to taste
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
- Juice of 1 lemon
- 2 tbsp chopped fresh parsley
- Cooked white rice or crusty bread to serve
Instructions
- Pat the catfish pieces dry and season lightly with salt and pepper, set aside.
- Heat oil in a large, heavy pot over medium heat, add onion, bell pepper, and celery, cook 5 to 7 minutes until softened.
- Stir in garlic, smoked paprika, thyme, and cayenne, cook 30 seconds until fragrant.
- Add diced tomatoes with juices, Worcestershire, bay leaf, and stock, bring to a gentle simmer and cook 10 minutes to develop flavors.
- Gently add the catfish pieces to the simmering broth, spoon some liquid over the fillets, cover and cook 6 to 8 minutes until fish flakes easily with a fork.
- Remove from heat, stir in lemon juice and chopped parsley, taste and adjust seasoning with salt and pepper.
- Serve immediately over steamed rice or with crusty bread.
Recipe Variations
- Spicy Creole Boost: Increase cayenne to 1 tsp and add 1 tsp Cajun seasoning for a bolder heat.
- Tomato-Light Version: Use 1 cup crushed tomatoes and 2 cups stock for a lighter, brothier courtbouillon.
- Seafood Mix: Substitute half the catfish with shrimp or firm white fish for mixed seafood courtbouillon.
- Low-Sodium: Use low-sodium stock and omit Worcestershire, boost herbs and lemon for flavor.
Make Ahead: You can make the base broth and vegetables up to 2 days ahead, cool and refrigerate in an airtight container, reheat and add the catfish only at the end to keep it tender; cooked courtbouillon with fish is best eaten the same day but will keep 24 hours refrigerated, reheat gently over low heat.
Frequently Asked Questions
Can I use frozen catfish for courtbouillon
Yes, thaw completely and pat dry before cooking, frozen fish tends to release more water so dry it well to avoid a watery broth
What can I substitute for fish stock
Use low-sodium chicken stock or water with an extra tomato and a splash of lemon for acceptable flavor if fish stock is not available
How do I make this milder for kids
Reduce or omit the cayenne and smoked paprika and rely on thyme and lemon for flavor to keep it kid friendly
Can I freeze leftover courtbouillon with fish
It is better to freeze the broth without the fish; freeze the broth for up to 3 months and add freshly cooked or thawed fish when reheating
Catfish Courtbouillon Recipe
This courtbouillon is the kind of recipe you turn to when time is short but you want something warm and satisfying, it uses pantry staples, cooks in one pot, and feeds the family with minimal fuss, plus the bright lemon and parsley finish keeps it feeling fresh so even picky eaters come back for seconds.
Ingredients
- 1.5 lb catfish fillets, cut into 4 to 6 large pieces
- 2 tbsp vegetable oil
- 1 medium yellow onion, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 3 garlic cloves, minced
- 1 14 oz can diced tomatoes with juices
- 3 cups low-sodium fish stock or chicken stock
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper, adjust to taste
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
- Juice of 1 lemon
- 2 tbsp chopped fresh parsley
- Cooked white rice or crusty bread to serve
Instructions
- Pat the catfish pieces dry and season lightly with salt and pepper, set aside.
- Heat oil in a large, heavy pot over medium heat, add onion, bell pepper, and celery, cook 5 to 7 minutes until softened.
- Stir in garlic, smoked paprika, thyme, and cayenne, cook 30 seconds until fragrant.
- Add diced tomatoes with juices, Worcestershire, bay leaf, and stock, bring to a gentle simmer and cook 10 minutes to develop flavors.
- Gently add the catfish pieces to the simmering broth, spoon some liquid over the fillets, cover and cook 6 to 8 minutes until fish flakes easily with a fork.
- Remove from heat, stir in lemon juice and chopped parsley, taste and adjust seasoning with salt and pepper.
- Serve immediately over steamed rice or with crusty bread.
Conclusion
This Catfish Courtbouillon Recipe is a fast, dependable dinner for busy nights that still tastes thoughtful, it comes together in one pot, uses common ingredients, and rewards you with bright, warming flavors, so feel confident making it any night and tweak spice and herbs to match your household preferences.
