RCI-SF.005.0037.001
Mediterranean Catfish Stew
Mediterranean Catfish Stew from the Recidemia collection
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- U.S. farm-raised catfish4 unitcut into 2-inch cubes
- 1 unit
- 1 unit
- 3 tablespoons
- garlic3 cloveschopped
- red or yellow bell peppers2 unitchopped
- fennel (or 2 ribs celery1 headsliced)
- ½ cup
- 2 tablespoons
- 1 cup
- 1 unit
- x 14-ounce can chicken stock or canned broth1 unit
- 1 cup
- 1 pinch
- 1 teaspoon
- 1 tablespoon
Method
1
Pat the catfish cubes dry with paper towels and season generously with salt and cayenne pepper on all sides.
2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
3
Working in batches, add the seasoned catfish cubes and sear for 2–3 minutes per side until light golden, being careful not to overcrowd the pan; transfer to a plate and set aside.
3 minutes
4
Reduce heat to medium and add chopped garlic, bell peppers, and sliced fennel to the same pot; sauté until fragrant and softened, about 5 minutes.
5 minutes
5
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to create a light roux.
6
Deglaze the pot with white wine, scraping up any browned bits from the bottom, and allow it to reduce slightly, about 2 minutes.
2 minutes
7
Add the canned whole tomatoes (with juice), chicken stock, and water to the pot; stir well to combine and bring to a gentle simmer.
8
Stir in the orzo, saffron (if using), orange zest, and marjoram, then carefully return the seared catfish to the pot.
9
Simmer gently, uncovered, for 20–25 minutes, until the orzo is tender, the catfish is cooked through and flakes easily, and the flavors have melded.
25 minutes
10
Taste and adjust seasoning with additional salt and cayenne pepper as needed before serving.