View source for Catfish Smothered with Spring Onions and Morels


== Description ==
A [[Catfish]] recipe. Serves 4. 
== Ingredients ==
* 5 ounces [[butter|unsalted butter]], divided 
* 2 cups [[morels|morel mushroom]] caps, stemmed and cleaned 
* 2 cups [[green onions|spring onions]] (scallions), bias sliced (see note) 
* 1 cup [[shallot]]s, finely sliced 
* 1 cup fresh [[tomato]], peeled, seeded and chopped 
* ¾ cup [[dry vermouth|white vermouth]] 
* 1 cup [[fish stock]] or bottled [[clam juice]] 
* ⅓ cup [[chervil]], finely minced 
* 4 U.S. farm-raised [[catfish]] fillets 
* [[salt]] and [[pepper]] to taste 

== Procedures ==
# In a sauté pan, large enough to hold the [[catfish]] fillets in a single layer, melt 4 ounces of the [[butter]] over moderately high heat.
# When the [[butter]] foams up, then begins to die down, toss in the [[morels]], scallions, and shallots.
# Cook for about 4 minutes or until the scallions begin to soften.
# Add [[tomato]], [[vermouth]], and [[fish stock]]; stew gently for about 5 minutes.
# Pour mixture into a bowl.
# Set aside.
# Return skillet to stove over moderately high heat and add the last tablespoon of [[butter]].
# While it melts, season the fillets with [[salt]] and [[pepper]]; place in skillet.
# Cook for 1 minute on each side.
# Pour the morel/[[scallion]] mixture over the [[catfish]] fillets and gently simmer for 4 to 5 minutes, or until the [[fish]] is just cooked through.
# Note: if the sauce begins to separate, add more [[vermouth]] or [[water]], one tablespoon at a time.
# When finished, stir in [[chervil]] and transfer to a warm serving platter.
# Serve immediately.

[[Category:Clam juice Recipes]]
[[Category:Dry vermouth Recipes]]
[[Category:Easy catfish Recipes]]
[[Category:Fish stock and broth Recipes]]
[[Category:Morels Recipes]]
[[Category:Sautéed catfish Recipes]]
[[Category:Shallot Recipes]]
[[Category:Spicy catfish Recipes]]