• 1 teaspoon dried orange peel or fresh lemon zest 
  • 2 tablespoons lemon juice  
  • 1  teaspoon paprika 
  • 3 to 4 garlic cloves, minced 
  • ¾ teaspoon each salt and pepper, plus additional to taste 
  • 4 tablespoons butter (1/2 stick) 
  • 1 pound catfish, cut into bite sized chunks 
  • 6 to 12 cups fresh Swiss chard, cut into bite sized pieces. Can substitute spinach or kale 
  • ½ cup chopped celery leaf 
  •  2 large leeks halved lengthwise, then white and light green parts sliced into  ¼ to ½ inch thick sections (or substitute 1 large yellow onion, minced) 
  • 2 cups cooked any white beans (can substitute 1 15-ounce can white beans) 
  • 2 cups chicken broth (or two cups water plus a tablespoon of Better than Bouillon chicken base) 
  • 1 tablespoon dried or 2 tablespoons chopped fresh parsley (optional) 


Combine orange peel or lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a bowl. Add catfish and toss to coat. 

 In a large pot, melt butter over medium-high heat. When butter is melted, add catfish and cook until done. Remove fish and set aside on a plate. 

Add leeks and additional salt and pepper, and cook over medium until leeks are soft. Add beans and chicken broth and bring to a boil then lower to simmer, 8 to 10 minutes. Stir in reserved catfish and any juices from the plate, add parsley and lemon juice, and season with salt and pepper to taste.  

Serving ideas:  

  • serve over farfalle (bow-tie) pasta or over rice. 
  • serve as is with sliced good bread on the side. 
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