Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 12 slices bacon
- 4 U.S. Farm-Raised Catfish fillets, lightly seasoned with pepper
- 16 celery stalks
- 2 medium leeks, trimmed
- 1 bunch flat leaf parsley
- 9 ounces extra virgin olive oil, divided
- Salt and pepper to taste
- 1 tablespoon chopped shallots
- 1 tablespoon chopped garlic
- 24 clams
- 4 ounces white wine
- 4 ounces unsalted butter
- =
Directions
1. Preheat oven to 450ºF. With a kitchen mallet, pound bacon between sheets of plastic wrap until bacon is thin. Wrap each catfish fillet with 3 bacon slices. Set aside.
2. Peel celery and slice on bias (see Note) into 1/3-inch pieces. Set aside. Dice leeks into small pieces; soak in a container of cold water until dirt settles. With a slotted spoon, remove leeks from water. Reserve. Pull leaves from parsley and coarsely chop. Set aside wrapped in a moist paper towel.
3. In a medium skillet, warm 2 ounces olive oil over medium heat; add leeks. Allow to simmer for 2-3 minutes. Add celery and simmer for 5 minutes. Remove from skillet. Reserve. To the same skillet, add shallots and garlic; sauté for 1 minute. Add clams and white wine. Cover and steam approximately 4 minutes. Remove from heat. Remove clams from shells; discard shells. Set skillet aside. Over high heat, add 2 ounces olive oil to a heavy oven-proof skillet. Gently place bacon-wrapped fillets in skillet and brown evenly by turning periodically. (Once the skillet is hot, reduce heat to medium.) Place skillet in preheated oven, and finish cooking fillets for 2-3 minutes.
4. Return clam-filled skillet to medium heat. Add butter, remaining 5 ounces olive oil, and chopped parsley. Heat until butter melts and clams are hot. Divide evenly among four plates. Top each with a catfish fillet. Spoon clams and accompanying sauce evenly around fish. Serves 4.