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Catfish: Po River Catfish

Source of Recipe


The Splendid Table






List of Ingredients



• 1-1/3 lbs. thick catfish fillets
  
• 1 large clove garlic, peeled and forced through a press
  
• 2 tsp minced fresh rosemary
  
• Generous pinch of freshly ground black pepper
  
• 2 Tbsp olive oil, divided
  
• 1 medium stalk celery, minced
  
• 1 small carrot, peeled and minced
  
• 1/2 cup minced onion
  
• 6 large celery leaves, finely minced
  
• 1/4 tsp salt
  
• 1 bay leaf
  
• 1/4 cup dry white wine
  
• One 8-ounce can tomatoes, drained and broken into small pieces
  






Instructions



1. Rinse catfish and pat dry. Cut into 4 serving pieces. Combine garlic, rosemary, pepper and 1 tablespoon olive oil. Rub into fish and refrigerate 1 to 2 hours.
   
   
2. In a large nonstick skillet, heat the remaining tablespoon olive oil over medium heat. Add celery, carrot and onion; saute 5 minutes.
   
   
3. Lay fillets in the skillet, topping with any seasoning rub that might have remained on the plate. Brown 1-1/2 minutes on each side. Add celery leaves, salt, bay leaf, wine and tomatoes. Simmer about 12 minutes per inch of thickness, or until fish is cooked through.
   
   Remove fish from pan and keep warm. Simmer vegetables and cooking liquid a few minutes, until lightly thickened. Spoon over fish and serve.
   
   Makes 4 servings.