Couvillion Recipe (Quick Cajun Fish Stew)

This couvillion recipe (pronounced coo-vee-yon) brings classic Louisiana comfort food to your kitchen. It’s a hearty but light seafood stew with tomatoes that is both cozy and lively. You can serve it over warm rice and finish it off with a squeeze of lemon. It’s great for weeknights but special enough for guests.

The “holy trinity” of Cajun cooking is onion, celery, and bell pepper. This stew simmers with garlic, tomatoes, bay leaf, and a little bit of Cajun seasoning until the flavors get stronger. The pot gently poaches tender pieces of catfish or redfish (and shrimp if you want) while they soak up the tasty broth and stay flaky and delicate. A little bit of heat keeps things interesting without taking over the seafood.

This couvillion recipe is great because you can use any fresh fish you like, change the amount of spice, and add herbs at the end for brightness. Serve it over rice or creamy grits with crusty bread to catch every last spoonful. You’ll feel like you’re in the bayou at home.

What you’ll need

• 2 tbsp oil or butter
• 1 onion, 1 rib celery, 1 bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 can (14–15 oz) crushed tomatoes
• 2 cups seafood or chicken stock
• 1–2 tsp Cajun seasoning, 1 bay leaf, pinch thyme
• 1 lb firm white fish (catfish, redfish, snapper), cut in chunks
• Optional: ½ lb shrimp, peeled
• Lemon juice, chopped parsley, hot sauce
• Salt and black pepper

How to make it

1. Sauté base: Warm oil in a pot over medium. Cook onion, celery, and bell pepper with a pinch of salt until soft, 5–7 minutes. Stir in garlic for 30 seconds.
2. Build flavor: Add tomato paste and cook 1 minute. Sprinkle in Cajun seasoning and thyme.
3. Simmer: Pour in crushed tomatoes and stock, add bay leaf, and simmer 10–15 minutes to meld. Taste and adjust salt, pepper, and heat.
4. Poach seafood: Gently nestle fish chunks (and shrimp if using) into the pot. Simmer 5–8 minutes until fish flakes and shrimp turn pink.
5. Finish: Stir in lemon juice and parsley. Splash in hot sauce to taste.

Tips and swaps

Heat control: Dial cayenne or hot sauce up or down to suit your crowd.

Richer body: Whisk in a light roux before the tomatoes or add a knob of butter at the end.

Veg boost: Add sliced okra during the simmer.

Fish choices: Catfish is classic, but tilapia, cod, or snapper work well.

Serve and store

Serve this couvillion recipe over rice or grits with bread that has a crust. You can keep leftovers in the fridge for 2–3 days. To keep the fish tender, reheat it slowly.

Why it works: A quick tomato base adds depth of flavor, and gentle poaching keeps seafood tender while soaking up strong Cajun flavor.

Couvillion Recipe (Cajun Fish Stew)

A quick, tomato-based couvillion recipe (pronounced coo-vee-yon) with the Cajun “holy trinity,” gentle spice, and flaky fish. Cozy, bright, and perfect over rice or creamy grits.

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Prep Time 10 minutes mins

Cook Time 24 minutes mins

Total Time 34 minutes mins

Course Main Course

Cuisine Louisiana

Servings 4

Calories 240 kcal

Equipment

• Dutch oven or medium pot
• Knife & cutting board
• Wooden spoon & ladle
• Measuring Cups & Spoons
• Optional: lemon squeezer

Ingredients

  

• 2 tbsp oil or butter
• 1 onion 1 rib celery, 1 bell pepper — diced
• 3 garlic cloves minced
• 1 tbsp tomato paste
• 1 –2 tsp Cajun seasoning to taste
• Pinch dried thyme 1 bay leaf
• 1 can 14–15 oz crushed tomatoes
• 2 cups seafood or chicken stock
• 1 lb firm white fish catfish/redfish/snapper, cut in 2-inch chunks
• Optional: ½ lb shrimp peeled
• 1 tbsp lemon juice 2 tbsp chopped parsley
• Salt & black pepper; hot sauce to taste
• Optional add-ins: 1 cup sliced okra; splash of white wine

Instructions

 

• Sauté base: Heat oil in a pot over medium. Cook onion, celery, and bell pepper with a pinch of salt 5–7 minutes until soft; stir in garlic 30 seconds.
• Build flavor: Add tomato paste; cook 1 minute. Stir in Cajun seasoning and thyme.
• Simmer broth: Add crushed tomatoes, stock, and bay leaf (plus white wine if using). Bring to a gentle simmer 10–15 minutes; season with salt and pepper.
• Poach seafood: Nestle fish (and shrimp, if using) into the pot. Simmer 5–8 minutes until fish flakes and shrimp turn pink.
• Finish & serve: Off heat, stir in lemon juice, parsley, and a few dashes of hot sauce. Taste and adjust seasoning. Ladle over hot rice or grits.

Notes

• Heat control: Add a pinch of cayenne for extra kick; keep it mild with just Cajun seasoning.
• Richer body: For a slightly thicker stew, whisk in a light roux (1 tbsp flour cooked in the fat) before the tomatoes.
• Veg boost: Okra adds body—add during the simmer in Step 3.
• Fish swaps: Snapper, cod, or tilapia work—keep pieces chunky so they don’t break.
• Storage: Refrigerate 2–3 days; reheat gently so the fish stays tender

Keyword couvillion recipe, Cajun fish stew, catfish couvillion, Louisiana courtbouillon, seafood stew,

Share Your Twist!

Make this couvillion recipe your own—then tell me what you changed!

• Seafood mix: Catfish classic? Or try redfish, snapper, shrimp, or a combo.
• Heat level: Mild Cajun seasoning or extra cayenne/hot sauce.
• Tomato base: Crushed vs. diced; splash of white wine or a little tomato paste for depth.
• Thickener: Keep it brothy, add a light roux, or stir in okra for body.
• Veg add-ins: Okra (traditional), corn, or extra bell pepper for sweetness.
• Herbs & finishers: Lemon vs. lime; parsley, scallions, or thyme.
• Serving style: Over rice, creamy grits, or with crusty bread.
• Diet swaps: Gluten-free (skip roux/use cornstarch), dairy-free, low-sodium stock.
• Smoky note (optional): Pinch of smoked paprika or a few andouille slices for a non-traditional twist.

Drop your version: what seafood, spice level, and finish made it perfect for you?

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