Geneva'S Famous Catfish Court Bouillon
Geneva's Famous Catfish Court Bouillon offers a hearty, flavorful dish featuring tender catfish simmered in a rich tomato-based broth with bell peppers, shallots, celery, and aromatic spices. Perfect for seafood lovers and family gatherings, it combines bold Southern flavors with a comforting, savory profile.
Ingredients
- 3 lb. catfish ⓘ
- 1 c. shortening ⓘ
- 1 c. flour ⓘ
- 1 c. chopped bell pepper ⓘ
- 1 c. chopped shallots
- 1 c. chopped celery ⓘ
- 6 c. tomato sauce ⓘ
- 2 Tbsp. chopped parsley ⓘ
- 1 Tbsp. Worcestershire sauce ⓘ
- 2 tsp. salt ⓘ
- 1 1/2 tsp. red pepper ⓘ
- 2 1/2 tsp. black pepper ⓘ
- 2 tsp. garlic salt ⓘ
- 1 tsp. paprika ⓘ
- 1 gal. water ⓘ
Instructions
- In a large cooker, cover the catfish with water.
- Bring to a boil and cook until the fish is flaky and done.
- Remove the bones from the cooked fish.
- Strain the water to create a clear broth and set aside.
Tips & Substitutions
For a richer flavor, consider using a combination of catfish and other firm white fish. If you don't have shortening, vegetable oil can be a suitable substitute. For added depth, try incorporating smoked paprika instead of regular paprika. Be sure to taste and adjust the seasoning to your preference as the flavors develop during cooking. Pair this dish with rice or crusty bread to soak up the delicious sauce.
Serving Suggestions
Serve the Catfish Court Bouillon over a bed of fluffy white rice or with crusty French bread for a satisfying meal. A side of sautéed greens or a fresh salad complements the dish well. For a complete seafood experience, consider pairing it with Simple Crawfish Etouffee or a refreshing Anita'S Seacoast Salad to round out your meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the court bouillon in a saucepan over low heat until heated through, stirring occasionally. Avoid boiling to preserve the texture of the fish. If it thickens too much, add a splash of water or broth to return it to the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Geneva'S Famous Catfish Court Bouillon contains roughly 473 calories, with 9g protein, 48g carbohydrates, and 33g fat. It is an excellent source of vitamin C (306% of the Daily Value), dietary fiber (59% of the Daily Value), and vitamin A (45% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 944mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen catfish for this recipe?
Yes, frozen catfish works well in this recipe. Just be sure to thaw it completely before cooking to ensure even cooking and proper texture. Adjust cooking time if necessary, as frozen fish may take a bit longer to become flaky and tender.
What can I substitute for tomato sauce?
If you don't have tomato sauce on hand, you can use crushed tomatoes or even diced tomatoes as a substitute. Just be aware that this may alter the texture slightly, so you might want to blend them for a smoother consistency. Adding a bit of sugar can help balance out the acidity if needed.
How spicy is this dish?
The spice level of the Catfish Court Bouillon can be adjusted to your preference. The recipe includes 1 1/2 teaspoons of red pepper and 2 1/2 teaspoons of black pepper, which gives it a nice kick. For a milder version, reduce these spices or omit them entirely, and serve hot sauce on the side for those who enjoy more heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).