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Today is October 24, 2021

Catfish Courtbouillon

Main Dishes

One-Dish Meals

Fish and Seafood


2 onions, chopped
1 bunch green onions, chopped
1 bell pepper, chopped
3 stalks celery, chopped
1/2 cup chopped fresh parsley
2 Tbsp. olive oil
2 tomatoes, chopped
1 (14.5-oz.) can whole tomatoes
1 (6-oz.) can tomato paste
3 cloves garlic, minced
1 cup red wine
1 1/2 cups water
1 lemon, sliced
3 bay leaves
1 tsp. salt
1/2 tsp. pepper
3 catfish fillets


Sauté the onions, green onions, bell pepper, celery and parsley in the olive oil in a deep pan over medium-high heat. Once the onions have become translucent, add the fresh and canned tomatoes (with the juice), tomato paste, garlic, wine, water, lemon slices, bay leaves, salt and pepper. Simmer for 15 minutes. Cut the catfish into 2-inch pieces and add to the courtbouillon. Continue simmering until cooked through, about 15 minutes. Remove the bay leaves and serve over rice. Serves 4.


From “The Cooking Lady,” by Ann Hollowell

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