Catfish Smothered with Spring Onions and Morels

== Description ==
A Catfish recipe. Serves 4. 
== Ingredients ==
* 5 ounces unsalted butter, divided 
* 2 cups morel mushroom caps, stemmed and cleaned 
* 2 cups spring onions (scallions), bias sliced (see note) 
* 1 cup shallots, finely sliced 
* 1 cup fresh tomato, peeled, seeded and chopped 
* ¾ cup white vermouth 
* 1 cup fish stock or bottled clam juice 
* ⅓ cup chervil, finely minced 
* 4 U.S. farm-raised catfish fillets 
* salt and pepper to taste 
== Directions ==
# In a sauté pan, large enough to hold the catfish fillets in a single layer, melt 4 ounces of the butter over moderately high heat.
# When the butter foams up, then begins to die down, toss in the morels, scallions, and shallots.
# Cook for about 4 minutes or until the scallions begin to soften.
# Add tomato, vermouth, and fish stock; stew gently for about 5 minutes.
# Pour mixture into a bowl.
# Set aside.
# Return skillet to stove over moderately high heat and add the last tablespoon of butter.
# While it melts, season the fillets with salt and pepper; place in skillet.
# Cook for 1 minute on each side.
# Pour the morel/scallion mixture over the catfish fillets and gently simmer for 4 to 5 minutes, or until the fish is just cooked through.
# Note: if the sauce begins to separate, add more vermouth or water, one tablespoon at a time.
# When finished, stir in chervil and transfer to a warm serving platter.
# Serve immediately.
Category:Clam juice Recipes
Category:Dry vermouth Recipes
Category:Easy catfish Recipes
Category:Fish stock and broth Recipes
Category:Morels Recipes
Category:Sautéed catfish Recipes
Category:Shallot Recipes
Category:Spicy catfish Recipes
Category:Chervil Recipes