U.S. Catfish Recipe of the Month: Catfish, Shrimp and Clam Bouillabaisse

Ingredients

• 3 U.S. Farm-Raised Catfish Fillets, cut into large chunks
• 2 tablespoons olive oil
• 1 large onion, peeled and sliced
• 1 small fennel bulb, thinly sliced, tops reserved
• 1 small leek, thinly sliced
• 4 cloves garlic, peeled and smashed
• 1 large pinch saffron
• 1 cup dry white wine
• 1 (14-ounce) can whole peeled tomatoes, in juice
• Juice of 1 orange
• 6 cups seafood stock
• 1 pound shrimp, peeled
• ¼ pound tiny clams, cleaned and beards removed
• ¼ pound mussels
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 bunch Italian parsley, chopped
• 1 loaf French bread, sliced and toasted

Instructions

1. HEAT olive oil over medium heat in a heavy-bottomed soup pan.
2. ADD onion, fennel bulb, leek, garlic and a pinch of salt, and slowly sweat ingredients until tender but not browned, about 10 minutes.
3. SOAK saffron in wine and heat in microwave for 1 minute.
4. ADD wine and saffron mixture and cook for 2 minutes, scraping any brown bits from bottom of pan.
5. ADD tomatoes, orange juice, saffron and stock and bring to a boil. Reduce heat to medium and simmer until liquid is reduced by half, about 20 minutes.
6. ADD catfish and cook 2 minutes. Add shrimp, clams and mussels; cook for an additional 2 minutes. Season to taste with salt and pepper.
7. LADLE into large bowls. Garnish with parsley and serve with toasted French bread slices.

Learn more

We would love to hear your thoughts after trying this one! I always check the label to make sure it’s U.S. Farm-Raised Catfish and so should you. Enjoy 100% All-American!