Catfish Smothered with Spring Onions and Morels

Recipe Description

A Catfish recipe. Serves 4.


  • 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 shallots, finely sliced
  • 1 cup fresh tomato, peeled, seeded and chopped
  • ¾ cup dry vermouth|white vermouth
  • 1 cup fish stock or bottled clam juice
  • ? cup chervil, finely minced
  • 4 U.S. farm-raised catfish fillets
  • salt and pepper to taste


  1. 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.
  2. When the butter foams up, then begins to die down, toss in the morels, scallions, and shallots.
  3. Cook for about 4 minutes or until the scallions begin to soften.
  4. Add tomato, vermouth, and fish stock; stew gently for about 5 minutes.
  5. Pour mixture into a bowl.
  6. Set aside.
  7. Return skillet to stove over moderately high heat and add the last tablespoon of butter.
  8. While it melts, season the fillets with salt and pepper; place in skillet.
  9. Cook for 1 minute on each side.
  10. 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.
  11. Note: if the sauce begins to separate, add more vermouth or water, one tablespoon at a time.
  12. When finished, stir in chervil and transfer to a warm serving platter.
  13. Serve immediately.
This article uses material from the "Catfish Smothered with Spring Onions and Morels" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License