Name: Couvillion Recipe (Creole Courtbouillon)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Creole
Ingredients: 2 lbs firm white fish fillets (catfish, redfish, or snapper); 2 tablespoons vegetable oil; 1 large onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 (14 oz) can diced tomatoes; 1 cup tomato sauce; 2 cups fish stock or water; 1 teaspoon Creole seasoning; 1/2 teaspoon dried thyme; 1 bay leaf; Salt and black pepper to taste; Chopped green onions and parsley for garnish; Cooked white rice, for serving

Hey y’all! If you’re craving a soul-warming Cajun dish that brings true Creole flavor to the table, this Couvillion Recipe (Creole Courtbouillon) is just the thing. With its zesty tomato base, tender flaky fish, and pops of fresh herbs, this savory stew is ideal for cozy weeknights, festive gatherings, or celebrating Louisiana tradition. Each bite bursts with comforting flavor and just enough Cajun spice to keep your taste buds dancing. Let’s get cooking!

Why You’ll Love This Classic Couvillion Recipe

Brimming with bold Creole flavor in every comforting spoonful.
Perfect for sharing with loved ones, whether it’s a weeknight or special celebration.
Customizable with your favorite firm white fish or seafood mix.
Simple one-pot recipe for easy cleanup and big results.
Pairs beautifully with rice or crusty bread for a hearty, satisfying meal.

Ingredients

2 lbs firm white fish (catfish, redfish, or snapper), cut into 2-inch pieces
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 (15 oz) can crushed tomatoes
2 tablespoons tomato paste
3 cups seafood or chicken stock
1 bay leaf
1 teaspoon smoked paprika
1 teaspoon Creole seasoning (or Cajun seasoning)
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper, to taste
1/4 cup chopped fresh parsley
3 green onions, thinly sliced
Cooked white rice, for serving
Lemon wedges, for serving

How to Make Creole Couvillion (Courtbouillon)

Step 1: Sauté the Holy Trinity

Heat the vegetable oil over medium heat in a large Dutch oven or heavy pot. Add the onions, bell pepper, and celery, and sauté for 5–7 minutes until soft and translucent. Stir in the garlic and cook for another 1 minute until fragrant.

Step 2: Build the Flavorful Base

Add the tomato paste, crushed tomatoes, smoked paprika, Creole seasoning, thyme, cayenne, and bay leaf. Stir well and cook for 3 minutes, letting the tomato paste caramelize for extra depth.

Step 3: Simmer the Stew

Pour in the stock and bring to a gentle simmer. Season with salt and black pepper. Reduce heat, cover, and simmer for 25 minutes to allow flavors to meld.

Step 4: Add the Fish

Carefully nestle the fish pieces into the simmering broth. Cover and cook for 10–12 minutes, until the fish is just cooked through and flakes easily with a fork. Avoid stirring vigorously to keep the fish in tender pieces.

Step 5: Finish and Serve

Gently swirl in the chopped parsley and half of the green onions. Taste and adjust seasoning as needed. Serve hot over fluffy white rice and garnish with remaining green onions and a squeeze of lemon.

Notes

Choose a firm, mild white fish so it holds up well during simmering.
For extra richness, toss in a few raw shrimp during the last 5 minutes of cooking.
Letting the stew sit for 15 minutes before serving allows the flavors to deepen.

Variations

Seafood Couvillion: Add peeled shrimp, crawfish tails, or scallops alongside the fish.
Spicy Andouille Twist: Stir in sliced andouille sausage for a smoky kick.
Vegetarian Courtbouillon: Swap fish for hearty mushrooms and add okra for a Creole veggie version.

Required Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Sharp knife and cutting board
Ladle for serving

Storage Instructions

Let the couvillion cool completely, then transfer to an airtight container. Refrigerate for up to 3 days. For longer storage, freeze for up to 2 months. Reheat gently on the stove over low heat until hot, stirring occasionally to avoid breaking up the fish.

Serving Suggestions & Pairings

Spoon over fluffy white rice or jambalaya rice for a classic touch.
Serve with hot, crusty French bread to soak up the rich tomato gravy.
Pair with a simple green salad or sautéed greens for freshness.
A chilled Sauvignon Blanc or crisp lager complements the bold flavors beautifully.

Pro Tips for Couvillion Success

Use fresh, high-quality fish for the cleanest flavor and best texture.
Don’t rush the simmer—slow cooking brings out the depth and complexity of the stew.
Garnish generously with bright herbs for a burst of freshness at serving time.

FAQ

What is the difference between couvillion and étouffée?

Couvillion is a tomato-based Creole fish stew, while étouffée usually features a roux-based sauce and is often made with shellfish.

Can I use frozen fish?

Yes! Just thaw it completely and pat dry before adding to the stew for best texture.

Is this recipe spicy?

This Couvillion recipe has a gentle heat from cayenne and Creole seasoning, but you can adjust the spice level to suit your preference.

Prep & Cook Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Couvillion Recipe (Creole Courtbouillon)

Why You’ll Love This Classic Couvillion Recipe

Ingredients