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Catfish CourtBouillon

Catfish Courtboullion Recipe


  • 4 to 6 lb. Catfish (or any firm fish)
  • 2/3 cup chopped onion
  • 3 cloves garlic, chopped
  • 2 TBSP. celery, chopped
  • 2 TBSP. bell pepper, chopped
  • 2 TBSP. oil
  • 1 (8oz.) can of tomato sauce
  • 1 1/2 cups water
  • salt & pepper to taste


  1. Sauté vegetables in oil on low fire until light brown.
  2. Add tomato sauce and water and bring to a boil.
  3. Lower to medium heat and cook for 15 minutes.
  4. Add cut up fish; bring to boil again, then lower fire and simmer for 20-25 minutes. Do not overcook.
  5. Serve over rice.
  6. Two TBSP. roux may be added if more thickness is desired.
  7. Shrimp may be substituted for fish.

Source: Submitted by Rose Mouton for the "Cherished Recipes" cookbook published by St. Joseph's Church in Parks, La.

This recipe was posted at our old blog for Donna and Robert.
The following definition was also posted: 
Catfish Courtbouillion- A tomato based Creole fish soup usually made with catfish or redfish.
Many years ago the fish heads were used to make this soup, as not to waste any of the fish.
Some Cajun cooks added a small amount of roux to this dish.

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