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
- 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.
- 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.
- Stir in the tomato paste and let it brown for a few minutes before blending with the roux and vegetables.
- Pour in the crushed tomatoes and seafood stock. Stir well, making sure to scrape up any flavorful bits from the bottom of the pot.
- Season with Creole seasoning and Italian herbs. Add bay leaves and let the mixture simmer for about one hour.
- If the stew becomes too thick, add water to maintain the desired consistency.
- 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.
- 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.
- 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! 🍲