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Catfish, Shrimp and Clam Bouillabaisse

Catfish, Shrimp and Clam Bouillabaisse


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



  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.