| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
American |
Fish |
6 |
Servings |
INGREDIENTS
| 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- dried dill |
| 3 |
sl |
Fresh lemon |
| 1 |
ts |
Salt |
|
|
Butter; melted for topping |
|
|
Salt & freshly ground black pepper to taste |
INSTRUCTIONS
This recipe is just what it claims to be, a simple poaching job on a
low-class fish. However, this process raises the fish to glory! Remember
that we are dealing with very few calories here, and the flavor and texture
taste like something very expensive!
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.
I like this along with Pasta with Fresh Asparagus and Scallops (see
recipe).
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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