GRAND Bottles Available now!!!!

Your cart

Your cart is empty

U.S. Catfish Couvillion

Dive into the heart of Creole cuisine with our U.S. Farm-Raised Catfish Couvillion. This robust, rustic stew is a celebration of Southern flavors, featuring tender catfish simmered in a rich, tomato-based sauce with the perfect blend of Creole herbs and spices. It's comfort food that speaks to the soul. 🐟🍅🌿



  • 6 large U.S. Farm-Raised Catfish fillets
  • 2 onions, diced
  • 1 green bell pepper, diced
  • 4 stalks of celery, diced
  • 5 cloves garlic, minced
  • 2 tbsp green onions, sliced
  • 2 tbsp parsley, minced
  • 4 tbsp all-purpose flour
  • 4 tbsp unsalted butter
  • 2 tbsp tomato paste
  • 1 (32 oz) can crushed tomatoes
  • 1 qt seafood stock
  • 3 bay leaves
  • Creole seasoning, to taste
  • Italian herbs, to taste
  • Water, as needed
  • Olive oil, for sautéing
  • Rice and/or French bread, for serving



  1. In a large pot, sauté the onions, green bell pepper, and celery (the "trinity") in a small amount of olive oil until softened. Add garlic and cook until fragrant.
  2. Push the vegetables to one side of the pot. In the cleared space, melt butter and whisk in flour to create a roux. Cook until it reaches a light brown color, then combine with the vegetables.
  3. Stir in the tomato paste and let it brown for a few minutes before blending with the roux and vegetables.
  4. Pour in the crushed tomatoes and seafood stock. Stir well, making sure to scrape up any flavorful bits from the bottom of the pot.
  5. Season with Creole seasoning and Italian herbs. Add bay leaves and let the mixture simmer for about one hour.
  6. If the stew becomes too thick, add water to maintain the desired consistency.
  7. Season the catfish fillets with Creole seasoning and cut into 1-inch pieces. Gently stir into the stew, cover, and cook for 10-15 minutes until the fish is cooked through.
  8. Remove from heat. Stir in parsley and green onions, then cover again and let sit for an additional 10-15 minutes to allow the flavors to meld.
  9. Serve hot over rice with a side of French bread.

Enjoy your dive into a classic Southern dish that's sure to comfort and satisfy! 🍲

Previous post
Next post


  • Bob Carlson

    Couldnt get any good catfish so I used cod. Biggggg hit in this chilly weather here!
    Fantastic recipe!

  • Brittany Martin

    Made this today and it was 10/10. Thank you for the amazing recipe!

Leave a comment

Please note, comments must be approved before they are published