Roasted Catfish Basquaise

Makes 4 servings

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

Preparation:

Preheat oven to 450 degrees F. 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.

Peel celery and slice on bias 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.

In a medium skillet, warm 2 ounces olive oil over medium heat, add leeks. Allow to simmer for 2 to 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 to 3 minutes.

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.

Source: Recipe by 2000 World Catfish Festival Cook-off runner-up Stephen Kalt, NY