Lyonnaise-style Catfish Stew

Ingredients

In this Lyonnaise adaptation of the South American catfish stew, we incorporate the traditional techniques and ingredients of Lyonnaise cuisine. The original dish is transformed by using white wine, cream, and sautéed onions, garlic, and mushrooms, which are characteristic of Lyonnaise cuisine. These additions enhance the flavors and create a rich and creamy stew that is unique to the Lyonnaise-style Catfish Stew. We alse have the original recipe for Catfish Stew, so you can check it out.

• 500g (1.1 lb) catfish fillets 500g (1.1 lb) catfish fillets
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 250ml (1 cup) white wine 250ml (1 cup) white wine
• 250ml (1 cup) fish or vegetable broth 250ml (1 cup) fish or vegetable broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
3. 3.
   Pour in the white wine and let it simmer for a few minutes to reduce slightly.
4. 4.
   Add the fish or vegetable broth, heavy cream, thyme sprigs, and bay leaves to the pot. Season with salt and pepper to taste.
5. 5.
   Gently place the catfish fillets into the pot, ensuring they are submerged in the broth.
6. 6.
   Cover the pot and simmer for about 15-20 minutes, or until the catfish is cooked through and flakes easily with a fork.
7. 7.
   Remove the thyme sprigs and bay leaves from the stew.
8. 8.
   Serve the Lyonnaise-style Catfish Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Catfish fillets — Ensure that the catfish fillets are fresh and free from any unpleasant odor. If catfish is not available, you can substitute it with other firm white fish such as cod or haddock.
• White wine — Choose a dry white wine with good acidity, such as Sauvignon Blanc or Chardonnay, to enhance the flavors of the stew.
• Fresh thyme — If you don't have fresh thyme, you can substitute it with dried thyme. Use 1 teaspoon of dried thyme instead of the fresh sprigs.

Tips & Tricks

• For a lighter version, you can substitute the heavy cream with half-and-half or whole milk.
• Serve the stew with crusty French bread to soak up the delicious broth.
• Add a splash of lemon juice to brighten the flavors of the stew.
• Feel free to add other vegetables such as carrots or celery for added texture and flavor.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve the Lyonnaise-style Catfish Stew in deep bowls, allowing the flavors to meld together. Accompany it with a side of crusty French bread for a complete and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic bowls or traditional French soup tureens to showcase the comforting nature of the dish.