Catfish in Bouillabaisse with Potatoes and Saffron: An Easy Chef’s Recipe

Ingredients:

• 2 lbs catfish fillets
• 1 large onion, diced
• 1 bulb of garlic, minced
• 1 small fennel bulb, sliced thinly
• 1 small red bell pepper, diced
• 1 can diced tomatoes
• 4 cups fish stock
• 1/2 cup white wine
• 1 tsp saffron threads
• 1/4 cup olive oil
• 1 lb small potatoes, halved
• Salt and pepper to taste

Instructions:

1. For the bouillabaisse:
• Heat olive oil in a large pot over medium heat. Add onions, fennel, and bell pepper, and sauté until bell pepper is soft, about 5 minutes.
• Add garlic and sauté for another minute.
• Add canned tomatoes, fish stock, white wine, and saffron threads. Bring to a boil, then simmer for about 30 minutes until vegetables are tender and the broth is fragrant.
• Salt and pepper to taste.
2. For the potatoes:
• Place halved potatoes in a pot and cover with water.
• Add salt to the water and bring to a boil.
• Reduce heat and simmer for about 20 minutes until potatoes are tender.
• Drain the potatoes and keep warm until serving.
3. For the catfish:
• Cut the catfish into 2-inch pieces.
• Add the catfish to the simmering bouillabaisse and cook for about 10 minutes until fish is cooked through and tender.
• Serve the catfish in bouillabaisse with the potatoes on the side.

Verdict:

This catfish in bouillabaisse with saffron potatoes recipe is full of flavor and easy to make. The saffron adds a sophisticated touch of color and flavor. The catfish is tender and delicious in the fragrant broth. Serve it with crusty bread and a glass of white wine for a perfect meal.

Serving Suggestions:

Serve with a side of crusty bread and a glass of white wine.