Poached Catfish

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.

Poached Catfish printer friendly version located here. (Just the recipe. Nothing else.)
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