How to make it

  • In a large heavy saucepan, heat the olive oil over moderate heat; add the garlic and onion; sauté until golden.
  • Add tomatoes, cayenne pepper and wine. Cook, uncovered, for 10 minutes.
  • Add the diluted broth, cover and bring to simmer — about 3 minutes.
  • Mix in the Catfish and cook, uncovered, 7 minutes longer.
  • Ladle into bowls and sprinkle with parsley and grated Parmesan cheese.
  • Serves 4.

Reviews & Comments 3

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    " It was excellent "
    juels ate it and said...
    Sounds yummy! Love the addition of wine here! 40 lbs. of catfish....I am jealous!
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    " It was excellent "
    clbacon ate it and said...
    I love catfish but I cannot fathom 40 pounds of the stuff! Maybe catfish pate? Pecan-crusted catfish? Catfish creole? Heehee - good one about the bottom-feeders.....
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    " It was excellent "
    victoriaregina ate it and said...
    i cannot stand catfish! But I will give you a five for intestinal fortitude.
    Good job on the creativity.

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