Catfish, known as сом in Bulgarian, is a popular freshwater fish enjoyed for its mild flavor and versatility. This recipe pairs crispy pan-fried catfish with earthy mushrooms, briny olives, and fresh parsley. The creamy wine sauce elevates the dish, making it rich, elegant, and perfect for a special meal.
Preparation Time
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
Ingredients (for four people)
- 4 catfish fillets (сом), or round steaks (darne)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cups mushrooms, sliced (button or cremini)
- 1/2 cup black or Kalamata olives, pitted and halved
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Extra parsley and lemon wedges for garnish (optional)
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Season and Fry the Catfish
Pat the catfish round steaks dry with a paper towel, remove excess bones, and season both sides with salt and pepper. Heat the olive oil and one tablespoon of butter in a large skillet over medium heat. Place the steaks in the skillet, skin-side down, and cook for about 4-5 minutes until the skin is crispy and golden. Flip and cook for 2-3 minutes on the other side until the fish is cooked and flakes easily with a fork. Remove the steaks from the pan and set aside.
Step 2: Sauté the Mushrooms
Add the remaining tablespoon of butter in the same skillet and sauté the sliced mushrooms over medium heat until they are softened and golden, about 5-6 minutes.
Step 3: Add the Garlic and Olives
Add the minced garlic and halved olives to the skillet with the mushrooms. Cook for 1-2 minutes until the garlic is fragrant.
Step 4: Make the Creamy Wine Sauce
Pour the white wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until it reduces slightly. Stir in the heavy cream and let it simmer for 2-3 minutes until the sauce thickens.
Step 5: Finish the Sauce
Stir in the lemon juice and fresh parsley, and season the sauce with salt and pepper to taste.
Step 6: Serve
To serve, place the pan-fried catfish fillets on plates and spoon the creamy mushroom and olive sauce over them. Garnish with extra parsley and lemon wedges, if desired.
Tips and Tricks
- Choosing the Right Catfish: Look for fresh catfish with bright, clear eyes and firm flesh. Check out our general principles on choosing fish on the market.
- Sauce thickness: If the sauce becomes too thick, thin it with white wine or fish stock.
- Mushroom variety: For a richer flavor, mix mushrooms, such as cremini, shiitake, or oyster mushrooms.
- Extra crunch: Add a handful of toasted pine nuts or slivered almonds for a crunchy contrast.
Serving Suggestions
- Mashed Potatoes: Serve the catfish with creamy mashed potatoes to soak up the delicious sauce.
- Steamed Vegetables: Steamed broccoli or asparagus make a great, light side for this dish.
- Crusty Bread: A slice of warm, crusty bread works perfectly for mopping up the rich, creamy sauce.
Wine Pairing
- General Wine Suggestion: A crisp Chardonnay or Sauvignon Blanc pairs beautifully with the creamy wine sauce and catfish.
- Bulgarian Wine: A local Dimyat or Chardonnay from Bulgaria would be an excellent choice, adding a refreshing balance to the rich cream sauce.
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Protein: 32g
- Fat: 30g (8g saturated fat)
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 2g
- Cholesterol: 95 mg
- Sodium: 580 mg
Dietary Modifications
- Low-carb: This dish is naturally low in carbohydrates and suitable for a low-carb or keto diet.
- Gluten-free: Ensure that all ingredients (like the wine and butter) are gluten-free, and this dish is suitable for gluten-free diets.
- Dairy-free: Substitute the heavy cream with coconut cream or a dairy-free cream alternative for a dairy-free version.
About Pan-Fried Catfish with Mushrooms, Olives, and Creamy Wine Sauce
This Pan-Fried Catfish with Mushrooms, Olives, and Creamy Wine Sauce is an elegant and flavorful dish that combines the mild, tender texture of catfish with the richness of a creamy wine sauce. The mushrooms add an earthy depth, while the olives provide a briny contrast, satisfying and refining the dish. The fresh parsley and lemon juice balance out the richness, creating a delightful harmony of flavors. This recipe is perfect for a special meal, highlighting the versatility and appeal of catfish.
Cultural Context
Catfish, or сом in Bulgarian, is a staple in Bulgarian cuisine, especially in regions near rivers and lakes where freshwater fish are abundant. Historically, catfish has been used in traditional dishes, often paired with simple, fresh ingredients like herbs and vegetables to let the fish’s natural flavors shine. Over the years, the influence of Mediterranean and Balkan cooking styles has introduced new ways to prepare catfish, including wine, cream, and olives, which are featured in this dish. These flavors bring a modern twist to a centuries-old culinary tradition, blending rustic and refined elements to create a balanced and flavorful meal.
