Equipment
Ingredients
The Roux
- 60 ml vegetable oil
- 60 g all-purpose flour
The Holy Trinity and Aromatics
- 150 g yellow onion, finely diced
- 120 g green bell pepper, finely diced
- 100 g celery, finely diced
- 4 garlic, minced
The Broth and Seasoning
- 700 ml fish broth, warm
- 400 g canned diced tomatoes, with juices
- 10 g creole seasoning
- 2 g dried thyme
- 2 bay leaves
The Fish and Finish
- 600 g catfish fillets, cut into 5cm chunks
- 15 g fresh parsley, finely chopped
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Heat the vegetable oil in a heavy Dutch oven over medium heat. Gradually whisk in the all-purpose flour. Reduce the heat to medium-low and whisk continuously for 15 to 20 minutes until the roux achieves a rich, peanut butter color.
Immediately switch to a wooden spoon. Add the diced yellow onion, celery, and green bell pepper to the hot roux. Sauté, stirring frequently, until the vegetables are softened and the onions become translucent.
Stir the minced garlic into the vegetable mixture and sauté just until fragrant, being careful not to let the garlic brown.
Gradually pour in the warm fish broth, stirring constantly to fully integrate the roux into the liquid without forming lumps. Add the diced tomatoes with their juices, Creole seasoning, dried thyme, and bay leaves. Bring to a gentle boil, then reduce the heat to low and simmer uncovered to allow the flavors to meld and the stew to thicken.
Lightly season the catfish chunks with a pinch of salt. Gently submerge the fish into the simmering broth. Do not stir vigorously from this point forward to keep the fish intact. Poach gently until the fish is opaque, flakes easily, and reaches an internal temperature of 63°C/145°F. Wash hands thoroughly after handling the raw fish.
Remove the pot from the heat. Gently fold in the freshly chopped parsley and lemon juice. Retrieve and discard the bay leaves. Taste the broth and adjust the seasoning with salt or extra Creole seasoning if desired, then serve immediately.
Chef's Notes
- For the most authentic and robust flavor profile, simmer a homemade fish fumet using the bones and heads of white fish along with shrimp shells, rather than relying strictly on boxed broth.
- Creole seasoning blends can vary wildly in their sodium content. Always taste your stew toward the end of the simmering phase before adding any supplementary salt.
- Courtbouillon is traditionally and best served ladled generously over a mound of freshly steamed long-grain white rice, which soaks up the deeply flavored broth perfectly.
Storage
Refrigerator: 3 days — Store in an airtight container. The fish will become softer and may break apart slightly when reheated.
Freezer: 1 month — Freeze in heavy-duty containers. The texture of the catfish will change slightly upon thawing.
Reheating: Reheat gently on the stovetop over low heat to prevent overcooking the fish and breaking the emulsion.
