For National Catfish Day (Wednesday, June 25) we want to take you south to Brennan's of Houston. Chef Danny Trace utilizes catfish to create dishes which embody Brennan’s of Houston’s signature “Texas Creole” cuisine. In his Catfish Courtouillon dish, utilizes Creole spiced shrimp, Acadian style Courtbouillon sauce with a side of toasted garlic Jazzmen rice.

Catfish Courtbouillon
Recipe by Chef Danny Trace at Brennan’s of Houston

Serves 4

4 each Catfish filets (6 oz.)
8 each Jumbo shrimp
2 oz. Grapeseed oil
2 each Roma Tomatoes
1 T. Garlic, minced
3 ½ oz. Fennel (Julienne)
4 oz. Green Bell Pepper (Julienne)
4 oz. Onions, white (Julienne)
3 ½ oz. Celery (Julienne)
¼ C. Steen’s Molasses
½ C. Crystal Hot Sauce
1/3 C. Worcestershire Sauce
4 C. Shrimp stock
4 each Bay leaves
1 pinch Saffron
2 each Lemon
4 leaves Basil, chiffonade
To taste salt and pepper
To taste Creole seasoning


Pre-heat oven to 400. In a medium-size bowl, toss together fennel, bell peppers, celery, onion and 1 oz. of grape seed oil, season with salt and pepper. Arrange on baking tray and place in oven. Roast for 10 minutes.

Cut tomatoes in half, length-wise, and place on a baking tray skin side up. Drizzle 1oz. of grape seed oil and season with salt and pepper. Roast in oven for 8-10 minutes, or until the skin starts to blister. Once cooled remove skin and Julienne the tomatoes.