The best fish for couvillion is local redfish, or firm white fish like grouper, snapper, swordfish, halibut, or mahi mahi. Catfish is a commonly used fish. Add other seafood to your couvillion as desired, like succulent shrimp, tender crab. or plump oysters. Couvillion will last up to 5 days in the refrigerator in a sealed container.
Chef Link’s version features a fillet of catfish, fried in cornmeal, sauced with everything in the traditional catfish courtbuillon — tomatoes, peppers, onions, celery, garlic, herbs — and served alongside simple steamed rice.
Couvillion is thick, tomato-based seafood stew from Louisiana made with lot of seasonings and vegetables. It is a Cajun or Creole version of the French court-bouillon, which is more of a spiced stock used for poaching seafood. It is sometimes referred to as coubillion, coubion, or simply courtboullion.
This couvillion recipe is a thick and hearty stew made with a rich roux, loaded with fish and crawfish, simmered in a piquant Creole tomato sauce. 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).