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Couvillion Recipe

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
Cook Time 24 minutes
Total Time 34 minutes
Servings: 4
Course: Main Course
Cuisine: Louisiana
Calories: 240
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. 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.
  2. Build flavor: Add tomato paste; cook 1 minute. Stir in Cajun seasoning and thyme.
  3. 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.
  4. Poach seafood: Nestle fish (and shrimp, if using) into the pot. Simmer 5–8 minutes until fish flakes and shrimp turn pink.
  5. 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