HomeDinnerCouvillion Recipe

Couvillion Recipe

- Advertisement -

Couvillion Recipe

Couvillion, pronounced “coo-bee-yon,” is a classic Cajun dish featuring fish cooked in a rich, flavorful tomato-based sauce. This dish is a staple in Louisiana cuisine, blending the best of Creole and Cajun cooking traditions. Known for its robust flavors and comforting nature, Couvillion is perfect for a hearty meal that transports you straight to the bayous of Louisiana.

- Advertisement -

History and Origin

Couvillion has its roots in the French Creole culture of Louisiana. The word “couvillion” derives from the French word “court-bouillon,” meaning a quick broth. Over time, the dish evolved to include a variety of fish and shellfish, seasoned with the bold spices characteristic of Cajun cooking. Traditionally, it’s made with catfish or redfish, but any firm white fish can be used.

- Advertisement -

Ingredients Needed

Before you start cooking, gather all the necessary ingredients to ensure a smooth cooking process.

- Advertisement -

Main Ingredients

  • 2 pounds firm white fish (such as catfish, redfish, or tilapia), cut into fillets
  • 1 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 cup fish stock or water
  • 1/2 cup dry white wine
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste

Seasonings and Spices

  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon white pepper (optional)

Optional Additions

  • Fresh parsley, chopped (for garnish)
  • Green onions, sliced (for garnish)
  • Hot sauce, to taste

Preparing the Ingredients

Cleaning and Prepping the Fish

Start by cleaning the fish fillets and patting them dry with paper towels. Season both sides with salt, black pepper, and a sprinkle of paprika. Set aside while you prepare the other ingredients.

Chopping Vegetables

Dice the onion, bell pepper, and celery stalks into small, uniform pieces. Mince the garlic cloves finely. This trio of vegetables, known as the “holy trinity” in Cajun cuisine, forms the flavor base of the dish.

Making the Couvillion

Cooking the Roux

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to form a roux. Stir continuously for about 10-15 minutes, or until the roux reaches a rich, caramel color. Be careful not to burn it, as this will affect the flavor of the dish.

Adding Vegetables and Spices

Once the roux is ready, add the diced onion, bell pepper, and celery. Cook for about 5 minutes, stirring frequently, until the vegetables are softened. Add the minced garlic and cook for another minute.

Simmering the Sauce

Pour in the diced tomatoes (with their juices), tomato sauce, fish stock, and white wine. Add the bay leaves, thyme, oregano, basil, paprika, cayenne pepper, and a pinch of salt and black pepper. Stir well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, allowing the flavors to meld together.

Cooking the Fish

Gently place the fish fillets into the simmering sauce. Cover the pot and let the fish cook for about 10-15 minutes, or until it flakes easily with a fork. Be careful not to overcook the fish, as it can become dry.

Serving Suggestions

Ideal Side Dishes

Couvillion is typically served over white rice, which soaks up the flavorful sauce beautifully. For a complete meal, consider serving it with:

  • French bread or cornbread
  • Steamed green beans or asparagus
  • A simple green salad

Presentation Tips

For a visually appealing presentation, serve the Couvillion in a shallow bowl with the fish fillets nestled in the sauce. Garnish with chopped fresh parsley and sliced green onions. Offer hot sauce on the side for those who like an extra kick.

Variations and Customizations

Using Different Types of Fish

While catfish and redfish are traditional choices, you can experiment with other firm white fish such as:

  • Snapper
  • Grouper
  • Halibut
  • Cod

Adjusting Spice Levels

Couvillion can be made as mild or as spicy as you like. Adjust the amount of cayenne pepper and hot sauce to suit your taste. For a milder version, reduce the cayenne and paprika, and omit the hot sauce.

Tips for Success

Ensuring Proper Roux Consistency

The key to a good Couvillion is a properly cooked roux. It should be a rich, caramel color and have a smooth consistency. Stir continuously to prevent burning, and adjust the heat as necessary.

Avoiding Overcooking the Fish

Fish cooks quickly, so be vigilant during the final cooking stage. Once the fish flakes easily with a fork, it’s done. Overcooking can make the fish dry and tough.

Health Benefits of Ingredients

This dish offers several health benefits:

  • Fish: A great source of lean protein, omega-3 fatty acids, and essential nutrients like vitamin D and selenium.
  • Vegetables: Provide vitamins, minerals, and fiber, supporting overall health and digestion.
  • Garlic: Known for its immune-boosting properties and cardiovascular benefits.


Couvillion is a delightful and flavorful dish that captures the essence of Cajun cuisine. With its rich tomato-based sauce and tender, flaky fish, it’s a meal that’s both comforting and impressive. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a favorite in your kitchen.


1. Can I use frozen fish for this recipe?

Yes, you can use frozen fish. Just make sure to thaw it completely and pat it dry before using it in the recipe.

2. What can I substitute for white wine?

If you prefer not to use white wine, you can substitute it with chicken broth or an equal amount of additional fish stock.

3. How do I store leftovers?

Store any leftover Couvillion in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.

4. Can I make this dish ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator. When ready to serve, reheat the sauce and cook the fish fresh.

5. Is this dish gluten-free?

To make this dish gluten-free, use a gluten-free flour blend to make the roux.

Enjoy creating and savoring this classic Couvillion recipe, and don’t forget to share it with your friends and family!

Source: chilipeppermadness.com

Yield: 4

Couvillion Recipe

Couvillion Recipe

Couvillion, pronounced "coo-bee-yon," is a classic Cajun dish featuring fish cooked in a rich, flavorful tomato-based sauce. This dish is a staple in Louisiana cuisine, blending the best of Creole and Cajun cooking traditions. Known for its robust flavors and comforting nature, Couvillion is perfect for a hearty meal that transports you straight to the bayous of Louisiana.

Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes


  • 1 pound skinless redfish fillets or other firm white fish, like grouper, snapper, swordfish, halibut
  • 1 pound shrimp peeled and deveined (or use crawfish)
  • 3 tablespoons Cajun seasonings divided
  • 1/3 cup vegetable oil or use butter
  • 1/3 cup all-purpose flour
  • 1 medium onion chopped
  • 1 medium bell pepper chopped (add hotter chilies, if desired)
  • 1 stalk celery chopped
  • 5 cloves garlic minced
  • 1 tablespoon minced fresh thyme
  • 2 bay leaves
  • 28 ounce chopped tomatoes Use canned or equivalent fresh chopped
  • 4 cups seafood stock or use chicken stock or vegetable stock – use 6 cups for a looser, soupier stew
  • Hot Sauce to taste
  • Salt and pepper to taste
  • For Serving. Fresh chopped parsley or green onion, red pepper flakes, extra hot sauce


  • Cut the fish into bite-sized chunks and set them into a bowl with the shrimp (or crawfish). Season with 1 tablespoon Cajun seasonings and refrigerate until ready to use.

  • Make a roux by heating the oil in a large pot or Dutch oven to medium heat. Add the flour and stir to form a slurry. Cook, stirring constantly to keep the roux from burning, for 20-30 minutes, or until the roux darkens to the color of chocolate.

  • Add the onion, peppers and celery. Cook, stirring often, for 5-6 minutes, or until the vegetables soften.

  • Stir in the garlic, thyme and bay leaves and cook for 1 minute.

  • Stir in the remaining Cajun seasonings, chopped tomatoes, seafood stock, hot sauce, and salt and pepper to taste. Reduce heat and simmer for 1 hour. Stir occasionally. You can simmer longer if you’d like to continue developing flavor.

  • Increase heat to medium and add the fish and shrimp. Cook for 10-15 minutes, or until the seafood cooks through, and the fish becomes flaky.

  • Remove from heat, sprinkle with parsley or green onion (or both), and red chili flakes. Serve.

- Advertisement -

Most Popular

Recent Comments

Latest Recıpes

Skip to Recipe