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A Catfish recipe.
- 12 slices Bacon
- 4 U.S. Farm-Raised Catfish fillets, lightly seasoned with pepper
- 16 celery stalks
- 2 medium leeks, trimmed
- 1 bunch flat leaf parsley
- 9 ounces extra virgin olive oil, divided
- salt and pepper to taste
- 1 tablespoon chopped shallots
- 1 tablespoon chopped garlic
- 24 clams
- 4 ounces white wine
- 4 ounces unsalted butter
2. Peel celery and slice on bias (see Note) into 1/3-inch pieces. Set aside. Dice leeks into small pieces; soak in a container of cold water until dirt settles. With a slotted spoon, remove leeks from water. Reserve. Pull leaves from parsley and coarsely chop. Set aside wrapped in a moist paper towel.
3. In a medium skillet, warm 2 ounces olive oil over medium heat; add leeks. Allow to simmer for 2–3 minutes. Add celery and simmer for 5 minutes. Remove from skillet. Reserve. To the same skillet, add shallots and garlic; sauté for 1 minute. Add clams and white wine. Cover and steam approximately 4 minutes. Remove from heat. Remove clams from shells; discard shells. Set skillet aside. Over high heat, add 2 ounces olive oil to a heavy oven-proof skillet. Gently place bacon-wrapped fillets in skillet and brown evenly by turning periodically. (Once the skillet is hot, reduce heat to medium.) Place skillet in preheated oven, and finish cooking fillets for 2–3 minutes.
4. Return clam-filled skillet to medium heat. Add butter, remaining 5 ounces olive oil, and chopped parsley. Heat until butter melts and clams are hot. Divide evenly among four plates. Top each with a Catfish fillet. Spoon clams and accompanying sauce evenly around . Serves 4.