Mediterranean Catfish Stew

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  1. Season catfish fillets with ½ teaspoon of salt and ¼ teaspoon of cayenne pepper.
  2. Set aside on a wax paper-lined baking sheet.
  3. Heat oil in a dutch oven or a large, heavy saucepan over medium heat.
  4. Add onion and sauté for 5 minutes or until softened.
  5. Add garlic, bell peppers, fennel or celery and season with salt and cayenne pepper to taste.
  6. Cook, stirring often, for 5 minutes.
  7. Stir in orzo and flour and cook for 2 minutes or until orzo is coated with oil and just starting to color.
  8. Add wine and tomatoes with their liquid, breaking up tomatoes with a spoon.
  9. Add chicken stock, water, saffron, if using, and orange zest and bring to a boil.
  10. Reduce the heat to medium-low, cover and simmer for 10 minutes.
  11. Add catfish and simmer for 6 to 8 minutes or until fish flakes easily when tested with a fork.
  12. Stir in marjoram and serve.