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