Pan-cooked Catfish

Recipes

Ingredients

Broth:
500 ml vegetable stock
15 white peppercorns
5 pieces star anise
5-6 parsley stalks
¼ fennel, cut into small pieces
1 bay leaf
1 branch thyme
600 ml white wine

Vegetables and fish:
1 small courgette
10-15 aparagus spears
10 snow peas
8-12 spinach leaves
600g skinned and boneless catfish fillet
50g butter or margarine
200g shrimp, crayfish and mussels

Method

Combine all ingredients for the broth and bring to the boil.
Let it simmer for 20-30 minutes then strain.
Using a cheese slicer or other utensil, slice courgette thinly.
Rinse all the vegetables and place them in the simmering broth for a minute.
Lift out the vegetables with a slotted spoon and set them aside.
Cut the fish into serving pieces as you see fit.
Add them to the broth and let them cook through.
Add the vegetables to the pan.
Whisk the butter with a little of the boiling broth.
Add this to the pan with the shellfish.
Cook the shellfish through.