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4 Catfish fillets (about 3 lbs total)
4 c Chicken soup stock (see recipe) or canned chicken broth
1/2 c Dry white wine
2 tb White vinegar
3 tb Coarsely chopped parsley
2 Sprigs fresh dill -or- 1/2 ts -dried dill
3 sl Fresh lemon
1 ts Salt
Butter; melted for topping
Salt & freshly ground black pepper to taste
In a 6-quart soup pot bring the above ingredients, except the
butter and the fish, to a boil. Place the fish in the poaching liquid
and simmer, covered, for 8-10 minutes. The fish is done when it
barely begins to flake.
Do not overcook the fish. Serve with melted butter and salt and
freshly ground black pepper.