Couvillion
Ingredients
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- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 2 cups onion – chopped (~2.5 medium onions)
- 1 cup celery – chopped
- 1 cup green bell pepper – chopped (~1 medium green bell pepper)
- 4 cloves garlic – minced
- 2 tbsp tomato paste
- 28 ounces canned crushed tomatoes
- 3 cups seafood stock
- 2 each bay leaves
- 1/2 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 1/2 tsp kosher salt
- 1 tsp Worcestershire sauce
- 2 pounds catfish fillets – cut into 2-inch pieces
- 1 each lemon – juiced
- 1/2 cup green onion – thinly sliced (~2.5 n/a green onions)
- 1/4 cup flat-leaf parsley – chopped (~0.5 n/a parsleys)
- cooked white rice – for serving
- hot sauce – for serving
Instructions
1. Heat the vegetable oil in a heavy pot over medium heat until shimmering, 2–3 minutes, then whisk in the all-purpose flour and cook, stirring constantly, until a medium brown roux forms the color of peanut butter, 8–12 minutes.
2. Add the onion, celery, and green bell pepper and cook, stirring, until softened and starting to brown at the edges, 8–10 minutes.
3. Stir in the garlic and cook until fragrant, about 1 minute, then add the tomato paste and cook, stirring, 1–2 minutes to caramelize.
4. Pour in the canned crushed tomatoes and seafood stock, stirring to combine, and bring to a gentle simmer.
5. Add the bay leaves, dried thyme, paprika, cayenne pepper, black pepper, kosher salt, and Worcestershire sauce; reduce heat to low and simmer, partially covered, 20–25 minutes until the flavors meld and the sauce thickens slightly.
6. Add the catfish fillets, cut into 2-inch pieces, submerging them in the sauce; simmer gently without boiling until the fish is opaque and flakes easily, 10–12 minutes.
7. Turn off the heat and stir in the lemon, green onions, and flat-leaf parsley; let rest 5 minutes.
8. Spoon the couvillion over cooked white rice. Offer hot sauce for serving.
Couvillion is a Louisiana Creole fish stew with a deep, savory tomato base, a gentle kick of cayenne, and a silky body from a light roux. Built on the aromatic trinity of onion, celery, and bell pepper, it balances richness with bright notes of lemon and fresh herbs. The result is a hearty, spoonable sauce that cradles tender pieces of fish and begs to be ladled over steamed white rice.
Rooted in French culinary influence yet unmistakably Louisiana in spirit, the dish descends from court-bouillon but evolved along the bayous into a roux-thickened tomato stew. Catfish is the most common fish, though local species like redfish or drum appear in regional kitchens. Spelling varies—couvillion, couvillon, or coubion—but its place at Lenten tables, family gatherings, and fish fries across south Louisiana is consistent and enduring.