Catfish, Shrimp and Clam Bouillabaisse – TCI

Catfish, Shrimp and Clam Bouillabaisse

Serving Size: 4

★Save Recipe

Share Recipe:

What you’ll need:

  • 3 U.S. Farm-Raised Catfish fillets, cut into large chunks
  • 2 tablespoons olive oil
  • 1 large onion, peeled and sliced
  • 1 small fennel bulb, thinly sliced, tops reserved
  • 1 small leek, thinly sliced
  • 4 cloves garlic, peeled and smashed
  • 1 large pinch saffron
  • 1 cup dry white wine
  • 1 (14-ounce) can whole peeled tomatoes, in juice
  • Juice of 1 orange
  • 6 cups seafood stock
  • 1 pound shrimp, peeled
  • ¼ pound tiny clams, cleaned and beards removed
  • ¼ pound mussels
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 bunch Italian parsley, chopped
  • 1 loaf French bread, sliced and toasted

How to prepare:

Heat olive oil over medium heat in a heavy-bottomed soup pan.

Add onion, fennel bulb, leek, garlic and a pinch of salt, and slowly sweat ingredients until tender but not browned, about 10 minutes.

Soak saffron in wine, and heat in microwave for 1 minute.

Add wine and saffron mixture, and cook for 2 minutes, scraping any brown bits from bottom of pan.

Add tomatoes, orange juice, saffron and stock, and bring to a boil. Reduce heat to medium, and simmer until liquid is reduced by half, about 20 minutes.

Add catfish, and cook 2 minutes. Add shrimp, clams and mussels; cook for an additional 2 minutes. Season to taste with salt and pepper.

Ladle into large bowls. Garnish with parsley, and serve with toasted French bread slices.

Print Recipe