Catfish Bisque

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Catfish Bisque

Ingredients

  • 2 U.S. Farm-Raised Catfish Fillets

  • Paprika

  • ¼ cup butter

  • 1 cup mushrooms, sliced

  • ¼ cup green onions, chopped

  • 2 cloves garlic, minced

  • 3 tablespoons flour

  • 1½ cups chicken broth

  • ½ cup dry white wine (may substitute chicken broth)

  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)

  • ½ teaspoon Worcestershire

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon Old Bay seasoning

  • 1 teaspoon lemon juice

  • ½ cup heavy cream

Instructions

  1. IN SMALL PAN, bring water to a boil and reduce heat. Simmer fillets 5 to 7 minutes or until done. Remove fillets. When cool, cut into small pieces; dust lightly with paprika.

  2. MELT butter in sauté pan over medium heat. Cook mushrooms, green onions and garlic until tender, stirring occasionally.

  3. BLEND in flour until smooth. Gradually stir in chicken broth. Heat to simmering, stirring constantly.

  4. ADD white wine, parsley, Worcestershire, cayenne pepper, Old Bay seasoning and lemon juice..

  5. COOK for approximately 5 minutes to reduce liquid to desired consistency. Stir in cream, then catfish and heat thoroughly.

  6. LADLE into bowls and top with chopped green onions for garnish.

SERVES 2

Classic Catfish Chowder

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Classic Catfish Chowder

  • 4 U.S. Farm-Raised Catfish Fillets, cut into bite-size pieces

  • 6 slices thick-cut bacon

  • 3 cups yellow onion, diced

  • 1½ cups celery, diced

  • ¾ cup flour

  • 2 tablespoons Old Bay® seasoning

  • 6 cups chicken stock

  • 2 large baking potatoes, cut into

  • bite-size pieces, boiled and drained

  • 1 (15-ounce) can whole kernel sweet corn, drained

  • ¼ cup fresh parsley, finely chopped

  • 1 cup thinly sliced green onions, divided

  • 1 cup heavy cream

  • ½ teaspoon hot sauce

  • Salt and pepper to taste

  1. In large stockpot over medium-high heat, COOK bacon until nicely browned. Remove bacon strips and set aside. Add onion and celery to pot; cook 5 minutes.

  2. In small bowl, COMBINE flour and Old Bay seasoning. Sprinkle flour mixture evenly over onion and celery, stirring to absorb all oil. Cook 3 more minutes.

  3. ADD chicken stock; stir to combine. Add potatoes, corn, parsley and ¾ cup of green onions; cook 5 minutes. Add catfish; cook5 more minutes or until catfish is cooked through.

  4. ADD cream, hot sauce, and salt and pepper to taste. Garnish with remaining green onions and diced bacon pieces. Serve with crusty bread

Easy Catfish Gumbo

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Easy Catfish Gumbo

4 U.S. Farm-Raised Catfish Fillets, cut into 1-inch pieces

  • 2 (14.5 ounces each) cans chicken broth

  • 1 (14.5-ounce) can stewed tomatoes, coarsely chopped

  • 1 (10-ounce) package frozen cut okra, thawed

  • ½ cup frozen chopped onions, thawed

  • ½ cup frozen chopped green peppers, thawed

  • 1¼ teaspoons seafood seasoning (such as Old Bay®)

  • ½ teaspoon minced garlic

  • 2 cups cooked rice

  1. In a medium saucepan over medium-high heat, COMBINE broth, tomatoes, okra, onions, green peppers, seafood seasoning and garlic. Bring to a boil; reduce heat to low.

  2. COVER and simmer until vegetables are tender, about 15 minutes, stirring occasionally.

  3. ADD catfish and rice; cook until fish is opaque, 3 to 5 minutes.

Okra Catfish Stew

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Okra Catfish Stew

  • 6 U.S. Farm-Raised Catfish Fillets, cut into bite-size pieces

  • 2 tablespoons vegetable oil

  • 1 large yellow onion, diced

  • 2 (14-ounce) cans diced tomatoes

  • 4 cups tomato juice

  • 1 (16-ounce) box frozen okra

  • 3 dried bay leaves

  • ¼ teaspoon dried thyme

  • ¼ teaspoon dried oregano

  • 1 large baking potato, cut into bite-size pieces

  • 2 tablespoons seafood seasoning, such as Old Bay®

    • ¼ cup sugar

    • 1½ tablespoons cider vinegar

    • ½ teaspoon hot sauce

  • Salt and pepper to taste

 

  1. PLACE large stockpot over medium-high heat for 1 minute; add oil. Add onion; cook 3 minutes or until translucent.

  2. ADD tomatoes, tomato juice, okra, bay leaves, thyme, oregano and potatoes. Bring to a simmer and cook 10 minutes.

  3. SPRINKLE catfish with seafood seasoning. Add catfish to pot; continue to simmer 6 minutes or until catfish is cooked through.

  4. ADD sugar, vinegar and hot sauce; season with salt and pepper to taste. Serve with cooked rice.

Grilled Catfish Panzanella Salad with Tasso Vinaigrette

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Grilled Catfish Panzanella Salad with Tasso Vinaigrette

4 U.S. Farm-Raised Catfish Fillets

  • 2 tablespoons vegetable oil

  • 1 teaspoon salt, divided

  • ½ teaspoon black pepper, divided

  • 1 loaf crusty Italian bread, cut into

  • 2-inch cubes

  • 2 tablespoons olive oil

  • 3 garlic cloves, minced

  • 3 large tomatoes, cut into medium chunks

  • 1 cucumber, seeded and sliced

  • ½ red onion, thinly sliced

  • 1 cup fresh basil, thinly sliced for garnish

 

  • PREHEAT grill and oven to 350°F.

  • DRIZZLE fillets with oil, then season with ½ teaspoon salt and ¼ teaspoon pepper. Place catfish on grill for 3 to 4 minutes. Flip and grill 2 to 3 more minutes. Transfer to a platter to cool before adding to salad. In a large bowl, TOSS bread, olive oil, remaining salt and pepper, and minced garlic.

  • TRANSFER to a large sheet tray in a single layer and bake for 12 to 16 minutes or until golden brown.

  • REMOVE from oven and let cool slightly. In another large bowl, carefully toss tomato, cucumber, red onion, toasted bread and catfish with Tass Vinaigrette. Let sit at least 30 minutes so flavors combine.

  • GARNISH with fresh basil.

 

 

Tasso Vinaigrette

  • ¼ cup tasso, finely diced

  • ½ cup olive oil, divided

  • ¹/³ cup green onions, finely diced

  • 1½ teaspoons fresh garlic, minced

  • ¼ cup Dijon mustard

  • ¼ cup apple cidar vinegar

  • ¹/8 cup honey

 

  • HEAT a sauté pan over medium heat. Add 1 tablespoon olive oil; when hot, add tasso and cook until crispy.

  • ADD green onions and garlic. Quickly toss together and remove from heat.

  • IN A MIXING BOWL, combine mustard, vinegar, honey and tasso mixture; stir well. While whisking, slowly drizzle in olive oil. Season with salt and pepper to taste.

Catfish Niçoise Salad

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Catfish Niçoise Salad

2 U.S. Farm-Raised Catfish Fillets
1 clove garlic, minced
Kosher salt to taste
1⁄3 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 shallot, minced
Fresh ground black pepper to taste
2 small purple potatoes
2 eggs
8 ounces haricot verts
½ cup cherry tomatoes, halved
1⁄4 cup black Niçoise olives
2 radishes, trimmed and thinly sliced
1 small cucumber, thinly sliced
1⁄4 cup thinly sliced scallions

 

  1. For the dressing, whisk together garlic, salt, olive oil, lemon juice, Dijon, shallots and pepper in a small bowl and set aside.

  2. Heat oven to 350°F. Season catfish fillets with salt and pepper and place on a sheet tray. Bake for 15 minutes, or until cooked through, then flake.

  3. In a medium-size pot, place potatoes and eggs and cover with cold water. Bring to a boil for 7 minutes, then remove eggs from the water and set aside to cool. Continue to cook potatoes until tender, remove and set aside to cool. Add beans to the water and boil for 3 minutes, or until al dente. Remove and rinse in cold water.

  4. When eggs and potatoes have cooled, peel and slice. Arrange remaining ingredients on a large serving platter; drizzle with dressing and season with salt and pepper. Garnish with scallions.

 

Yields: 2 servings

Catfish, Shrimp and Clam Bouillabaisse

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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.

Blackened Catfish Caesar Salad

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Blackened Catfish Caesar Salad

  • 4 U.S. Farm-Raised Catfish Fillets

  • 1½ tablespoons paprika

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon ground dried thyme

  • 2 teaspoons salt

  • 1½ teaspoons cayenne pepper

  • 1 teaspoon ground black pepper

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • 1 teaspoon sugar

  • ½ stick butter, softened

  • 1 cup finely grated Parmesan cheese

  • 2 romaine hearts, cut into bite-size pieces

  • 2 cups croutons

  • COMBINE dry ingredients in a shallow bowl to make blackening spice. Generously rub each fillet with butter and coat heavily with blackening spice. Store remaining blackening spice for up to 3 weeks in an airtight container.

  • HEAT a large cast-iron skillet over medium-high heat. Add seasoned fillets, skin side up, to skillet and cook for 10 to 12 minutes, or until seasoning begins to blacken but not burn. Turn each fillet and cook for an additional 3 minutes. Set aside to cool slightly, then slice.

  • PLACE lettuce, croutons and Caesar Dressing in a large bowl and toss. Place ¼ of the salad mixture on a large plate, and top each with catfish slices and Parmesan cheese.