Couvillion /'COO-vee-ohn/: A thick, rich fish stew most often prepared with CATFISH thickened with ROUX.
Or, in our case, a genuine southern restaurant in the heart of Louisville's Germantown neighborhood.
In the 1700s, Acadians were forced from their homes in Nova Scotia and traveled all the way down to Southwest Louisiana. As they integrated with the native people of the area, their name slowly transformed into "cajuns". This is the same for Couvillion, a close relative to the French dish court bouillon. Through local influences and regional style, it became courtbouillion, then coubion-- until eventually French areas of Louisiana began calling it Couvillion.
Our Couvillion recipe is a dark, roux-based tomato sauce with bell peppers, celery, onions and garlic. To make our signature catfish dish, we add fish stock and let the mixture cook for hours-- then when it's ready, we gently poach the seafood in the sauce and top the whole dish with Louisiana white rice and scallions.
1318 mchenry st
louisville, ky 40217
(we eat tacos on tuesdays)
wed - fri 4p-10p
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