Couvillion is a Cajun style fish stew. Check out this Catfish Couvillion with plenty of vegetables and roux and find that our Dutch Ovens work great with this dish or use our Cast iron Enameled Cookware that can be used for cooking as well as serving.
Ingredients
- 2 to 3 pounds cubed catfish fillets
- 1/2 cup oil
- 1/2 cup flour
- 1 cup chopped onions
- 1 cup chopped celery
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped green bell pepper
- 2 tbsps chopped garlic
- 1 cup diced tomatoes
- 1 can Rotel tomatoes
- 1/2 cup tomato sauce
- 2 quarts fish stock or seafood stock
- Juice of one lemon
- 3 bay leaves
- Pinch of thyme
- Pinch of dill
- 1/2 cup chopped green onions
- Salt and pepper to taste
Directions
- Fillet catfish. Cut into 2-inch cubes. In large dutch oven or pot heat oil over medium-high heat.
- Add flour. Using a wire whip, stir constantly until dark brown roux is achieved. Add onions, celery, bell peppers, and garlic. Sauté until vegetables wilt, approximately 3-5 minutes. Add tomatoes and tomato sauce and continue to sauté into the roux mixture.
- Add stock, one ladle at a time, until incorporated. Add lemon juice, bay leaves, thyme and dill. Bring to a rolling boil, then reduce to simmer. Cook for 30 minutes.
- Add green onions and season to taste using salt and pepper. Drop cubed catfish fillets into sauce. Cook for 3 minutes. Remove from heat. Adjust seasonings if necessary. Serve over steamed white rice.
