Roasted Catfish Basquaise

Roasted Catfish Basquaise Recipe from France - Bacon, Celery, Leeks, Parsley, and Garlic

Region / culture: France | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Roasted Catfish Basquaise is a delicious and flavorful dish that combines the smoky taste of bacon with the delicate flavor of catfish. This recipe is sure to impress your family and friends with its unique combination of ingredients and bold flavors.

History

The recipe for Roasted Catfish Basquaise originates from the Basque region of France, known for its rich culinary traditions and use of fresh, local ingredients. This dish combines traditional Basque flavors with a modern twist, creating a dish that is both comforting and elegant.

Ingredients

12 slices of bacon
4 U.S. Farm-Raised catfish fillets, lightly seasoned with pepper
16 celery stalks
2 medium leeks, trimmed
1 bunch of flat leaf parsley
9 oz (255 g) of extra virgin olive oil, divided
salt and pepper to taste
1 tbsp of chopped shallots
1 tbsp of chopped garlic
24 clams
4 oz (113 g) of white wine
4 oz (113 g) of unsalted butter

How to prepare

1. Preheat the oven to 450°F (232°C). Use a kitchen mallet to pound the bacon between sheets of plastic wrap until it becomes thin. Wrap each catfish fillet with 3 slices of bacon and set aside.
2. Peel the celery and slice it on a bias into 0.33 inch pieces. Set aside. Dice the leeks into small pieces and soak them in a container of cold water until the dirt settles. Use a slotted spoon to remove the leeks from the water and reserve. Pull the leaves from the parsley, coarsely chop them, and set them aside wrapped in a moist paper towel.
3. In a medium skillet, warm 2 oz (57 g) of olive oil over medium heat. Add the leeks and allow them to simmer for 2–3 minutes. Add the celery and simmer for 5 minutes. Remove from the skillet and reserve. To the same skillet, add the shallots and garlic and sauté for 1 minute. Add the clams and white wine, cover, and steam for approximately 4 minutes. Remove from heat. Remove the clams from their shells and discard the shells. Set the skillet aside. Over high heat, add 2 oz (57 g) of olive oil to a heavy oven-proof skillet. Gently place the bacon-wrapped fillets in the skillet and brown them evenly by turning periodically. Once the skillet is hot, reduce the heat to medium. Place the skillet in the preheated oven and finish cooking the fillets for 2–3 minutes.
4. Return the skillet with the clams to medium heat. Add the butter, remaining 5 oz (142 g) of olive oil, and the chopped parsley. Heat until the butter melts and the clams are hot. Divide the mixture evenly among four plates. Top each plate with a catfish fillet. Spoon the clams and accompanying sauce evenly around the fillets. This recipe serves 4.

Variations

Substitute shrimp or scallops for the clams for a different seafood twist.
Add diced tomatoes or bell peppers to the vegetable mixture for added color and flavor.
Use different herbs, such as thyme or basil, to change up the flavor profile of the dish.

Cooking Tips & Tricks

Be sure to pound the bacon thin before wrapping it around the catfish fillets to ensure even cooking.

- Soaking the leeks in cold water helps to remove any dirt or grit, ensuring a clean and fresh flavor.

- Cooking the catfish fillets in a hot oven helps to crisp up the bacon and cook the fish evenly.

Serving Suggestions

Serve Roasted Catfish Basquaise with a side of crusty bread or over a bed of rice to soak up the delicious sauce. A crisp green salad or steamed vegetables make a perfect accompaniment to this flavorful dish.

Cooking Techniques

Preheat the oven to ensure even cooking of the catfish fillets.

- Sauté the vegetables until they are tender but still slightly crisp for the best texture and flavor.

- Steam the clams just until they open to prevent them from becoming tough and chewy.

Ingredient Substitutions

Use pancetta or prosciutto in place of bacon for a different flavor profile.

- Substitute mussels or lobster for the clams for a luxurious twist on this dish.

- Use any firm white fish, such as cod or halibut, in place of catfish if desired.

Make Ahead Tips

The vegetable mixture and clams can be prepared ahead of time and reheated when ready to serve.

- The catfish fillets can be wrapped in bacon and refrigerated until ready to cook.

Presentation Ideas

Garnish each plate with a sprig of fresh parsley or a lemon wedge for a pop of color. - Serve the dish in individual ramekins or bowls for an elegant presentation. - Drizzle a bit of extra olive oil over the top of each fillet for added richness and flavor.

Pairing Recommendations

Serve Roasted Catfish Basquaise with a crisp white wine, such as Sauvignon Blanc or Chardonnay, to complement the flavors of the dish.

- A light and refreshing beer, such as a pilsner or wheat beer, also pairs well with this seafood dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the dish in the oven or on the stovetop until heated through, being careful not to overcook the fish.

Nutrition Information

Calories per serving

420 per serving

Carbohydrates

12g per serving

Fats

- Total Fat: 32g per serving

- Saturated Fat: 10g per serving

Proteins

- Protein: 24g per serving

Vitamins and minerals

Vitamin A: 15% of daily value per serving

- Vitamin C: 20% of daily value per serving

- Iron: 10% of daily value per serving

Alergens

Contains: Shellfish, dairy

Summary

This dish is a good source of protein and essential vitamins and minerals. It is relatively high in fat and calories, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Roasted Catfish Basquaise is a flavorful and elegant dish that combines the smoky taste of bacon with the delicate flavor of catfish. This recipe is sure to impress your family and friends with its unique combination of ingredients and bold flavors. Serve it with a side of crusty bread or over a bed of rice for a delicious and satisfying meal. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day and I had gone to visit my friend Maria, who was known for her incredible cooking skills. As soon as I walked into her kitchen, I was hit with the most amazing aroma. Maria was busy at the stove, stirring a pot of rich tomato sauce that filled the room with a tantalizing scent.

"What are you making, Maria?" I asked, my mouth watering.

"It's a recipe I learned from my grandmother," she replied with a smile. "Roasted Catfish Basquaise. It's a traditional dish from the Basque region of Spain, and it's absolutely delicious."

I watched as Maria added bell peppers, onions, garlic, and a variety of spices to the pot. The colors and smells coming from that pot were mesmerizing. I knew then and there that I had to learn how to make this dish.

Over the next few hours, Maria patiently taught me how to prepare the catfish and roast it to perfection. She showed me how to layer the fish on a bed of the savory tomato sauce, and how to bake it until the flavors melded together in perfect harmony. As we sat down to enjoy the meal, I knew that this recipe would become a staple in my own kitchen.

From that day on, I made Roasted Catfish Basquaise whenever I wanted to impress my family and friends. Each time I cooked it, I would think of Maria and her grandmother, and how grateful I was for their generosity in sharing this recipe with me.

As the years went by, I continued to refine my technique and make adjustments to the recipe to suit my own tastes. I experimented with different types of fish, added more herbs and spices, and even tried grilling the fish instead of roasting it. But no matter how I prepared it, the dish always brought back memories of that first time in Maria's kitchen.

I shared the recipe with my own children and grandchildren, passing down the tradition of Roasted Catfish Basquaise to the next generation. I taught them the importance of using fresh, high-quality ingredients, and taking the time to prepare each component with care and attention to detail.

As I grew older, I realized that this recipe was more than just a dish to me. It was a connection to my past, a way to honor the women who had come before me and passed down their culinary knowledge through the generations. It was a reminder of the power of food to bring people together and create lasting memories.

Now, as I sit in my kitchen, preparing a batch of Roasted Catfish Basquaise for a family gathering, I can't help but smile as the familiar smells waft through the air. This recipe has become a part of who I am, a symbol of the love and passion I have for cooking and sharing meals with the ones I hold dear.

And as I serve the dish to my loved ones, I know that I am passing on more than just a recipe. I am passing on a piece of my heart, a taste of my history, and a legacy of culinary excellence that will hopefully be carried on for generations to come.