Catfish

August is

National Catfish Month!

And the good folks over at U. S. Catfish have a brandy-spanky new cookbook out just teeming with recipes.

Behold :

North African Catfish Cousotto

INGREDIENTS

• 2 tablespoons Olive Oil
• 2 Red Onions, sliced into thin rings
• 2 tablespoons Raisins
• 3 tablespoons salted, roasted Cashew Nuts
• 1 Red Bell Pepper, seeded and sliced into thick rings
• 1 Yellow Bell Pepper, seeded and sliced into thick rings
• 1 Green Bell Pepper, seeded and sliced into thick rings
• 4 fresh, firm, ripe Tomatoes, blanched, peeled, seeded, and sliced into thick rounds
• 1-1/2 cups fish or vegetable stock, or 3/4 cup fortified wine (such as sweet sherry or Madeira) mixed with 3/4 cup water
• 1-1/2 pounds U.S. Farm-Raised Catfish fillets, cut into 1 1/4 inch cubes
• Salt & pepper to taste
• 1 tablespoon fresh Flat-Leaf Parsley, chopped

Couscous

• 2 cups Plain Couscous
• 2 cups vegetable stock or water, boiling
• 2 to 3 teaspoons Unsalted Butter
• 1/4 cup diced Carrots
• 1/4 cup Pine Nuts
• 1/4 cup dried Currants
• 1-2 Scallions, finely chopped
• 1/2 teaspoon salt (OPTIONAL)

TECHNIQUE

Heat half the Oil in a large heavy-based skillet and sauté half the Onions on medium to high heat for six (6) to eight (8) minutes, or until very dark golden, stirring all the time.

Using a slotted spoon, remove the sautéed Onions from the oil, place them on paper towels, and set aside.

Fry the Raisins in the same hot Oil until they plump. Remove with the slotted spoon and add to the sauteed Onions.

Fry the Cashews for about one (1) minute. Remove and add to the raisin-and-onion mixture.

Add the remaining Oil to the skillet and sauté the other half of the Onions until golden.

Add the Bell Peppers and continue cooking for about ten (10) minutes, or until the peppers are soft.

Add the Tomatoes and the Stock and stir to combine. Reduce the heat to medium-low and partially cover the skillet with a lid; cook for about ten (10) minutes.

After about ten (10) minutes, remove the lid an add the Catfish. Stir the fish through the onion and pepper mixture. Taste and season with salt and pepper if necessary. Continue simmering for another ten (10) minutes or so until the fish is tender. Do not forget to stir periodically to prevent sticking.

To make the Couscous, place the Couscous grains in a large, deep dish with a lid. Pour in the boiling Stock and stir in the Butter, Carrots, Scallions, Pine Nuts, dried Currants, and Salt. Cover and set aside to keep warm for about fifteen (15) minutes so the Couscous can absorb the liquid and swell up.

Carefully pour the fish mixture over the Couscous and gently fold it through to mix thoroughly into a colorful presentation. Sprinkle with the sautéed Onion rings, Raisins, Cashews, and the Parsley.

Serve hot immediately.

Makes about 4-6 servings.

Very special thanks to U.S. Catfish for this fabulous recipe!

For those of you interested, here's how to catch a Catfish :