Cooking Catfish

BEFORE COOKING:

Thaw the frozen catfish completely. Clean, rinse, and cut into portions. If cooking the whole catfish, prepare it by removing the gills (they would impart a bitter taste to the dish).

COOKING:

Place the catfish into a boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or wine alone. The liquid may cover the fish up to half its height. Simmer gently to avoid breaking the delicate flesh: fillets and bells – for 15–20 minutes, very large pieces or a whole fish – for 30–40 minutes. Add garlic crushed with salt and sugar. You may add lemon or onion slices, peppercorns, dill, basil, marjoram, thyme, saffron, and other spices. Dried mushrooms can also be added to the broth. Cook with a tight lid. The catfish is done when its color becomes lighter and the flesh separates easily.

AFTER COOKING:

Carefully remove the cooked fish with a slotted spoon. The cooking liquid is excellent for making a sauce.

SERVING SUGGESTION:

The cooked fish pairs perfectly with a butter or dill sauce, or with chive or mint oil. Serve it accompanied by coleslaws, salads, or with rice, potatoes, lentils, or millet groats.

Enjoy your meal!