Catfish Courtbouillon - Tomato-based, spicy fish stew

Dive into the heart of Cajun country with the mouthwatering Cajun Blues Catfish Couvillion, a signature dish of Stalekracker Official that captures the essence of Louisiana's rustic cuisine. This recipe features the iconic catfish, a staple in southern cooking, smothered in a rich and savory red gravy. Whether you're a seasoned chef or cooking enthusiast, this catfish couvillion will bring the Louisiana bayou to your kitchen.

Ingredients:

- 2 large blue catfish fillets (including belly meat)

- Salt and Cajun seasoning (to taste)

- 1/4 cup all-purpose flour (for roux)

- 1/4 cup vegetable oil (for roux)

- 1 cup onions, diced

- 1/2 cup bell peppers, diced

- 1/2 cup celery, diced

- 4 cloves garlic, minced

- 1/2 cup dry white wine

- 2 cups seafood or chicken stock

- 1 can (14.5 oz) of crushed tomatoes

- 2 bay leaves

- Fresh parsley, chopped (for garnish)

- Cooked white rice, for serving

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 4-6

Equipment: Heavy-bottomed pot or Dutch oven, knife, cutting board, cooking utensils

Instructions:

1. Begin by cleaning your catfish fillets. Remove the skin and ensure all bones are taken out. Cut the fillets into large chunks and season with salt and Cajun seasoning. Set aside.

2. To make the roux, heat a heavy-bottomed pot or Dutch oven over medium heat and add the vegetable oil.

3. Once the oil is hot, gradually sprinkle in the all-purpose flour, stirring constantly to prevent burning. Cook the roux until it reaches a peanut butter color, which could take about 15 to 20 minutes.

4. Add the onions, bell peppers, celery, and garlic to the roux. Cook, continually stirring until the vegetables are softened.

5. Deglaze the pot by adding dry white wine, scraping any bits off the bottom.

6. Pour in the seafood or chicken stock and crushed tomatoes, and add bay leaves. Bring the mixture to a simmer and let it cook for about 30 minutes, allowing the flavors to meld.

7. Gently add the seasoned catfish chunks into the simmering sauce. Cover and allow to simmer for an additional 20-30 minutes, or until catfish is cooked through and the sauce has thickened.

8. Check for seasoning and adjust if necessary. Remove the bay leaves before serving.

9. Serve the Cajun Blues Catfish Couvillion over a bed of fluffy white rice and garnish with fresh parsley.

Cooking Tips:

- For a thicker sauce, you can let the couvillion simmer uncovered in the last few minutes.

- If the roux burns even slightly, it's best to start over to avoid a bitter flavor.

- The addition of white wine is excellent for deglazing and adding depth to the dish, but you can substitute it with a bit of stock if preferred.

This recipe is brought to you by Stalekracker Official. For more authentic Cajun recipes, check out their YouTube channel: https://www.youtube.com/@stalekrackerofficial4240

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Catfish Courtbouillon - Tomato-based, spicy fish stew