Catfish Courtbouillon

Down in Cajun country, courtbouillon (pronounced ‘coo-bee-yon’ if you want to say it right) is the kind of one-pot fish stew Saturday afternoons were made for. No fancy stock, no fish broth, no white wine. Just catfish, onions, garlic, lemon, and a can of tomato sauce that all melts down together over a low flame.

The key move is layering. Fish on the bottom, seasoned hard with salt and both black and red pepper, then onions, garlic, lemon, tomato sauce, and another layer of fish on top. The catfish releases its own liquid as it cooks, building a deep, brick-red gravy without ever needing water.

Don’t be tempted to peek and stir. Stirring breaks up the catfish steaks. A gentle hour-long simmer keeps the fillets intact and lets the gravy reduce into something thick enough to coat the back of a spoon.

Serve over a heap of rice with French bread for sopping. That’s the law down here.

Pro Tips

• Use whole catfish steaks, not fillets. Steaks hold their shape through the long simmer.
• Cayenne is the red pepper of choice. Start with a teaspoon if you’re heat-shy and add more.
• Add a splash of water only at the very end if the gravy looks too thick. Adding earlier dilutes the flavor.
• Squeeze the cooked lemon slices into the pot before serving for an extra brightness.

Variations

• Swap catfish for redfish, drum, or any firm white fish that can stand up to a long simmer.
• Stir in a tablespoon of Worcestershire sauce at the start for deeper savor.
• Add chopped bell pepper and celery with the onions for a full Cajun trinity base.