Serves 20
90 min
Mediterranean Catfish Spaghetti
Recipe GLPR8bff8f6ce7e092
A hearty Mediterranean-inspired pasta dish featuring flaked catfish combined with a vibrant tomato sauce enriched with caramelized fennel, sweet onions, and bright capers. The white fish cooks gently in the aromatic sauce and breaks into tender flakes that distribute throughout the spaghetti, creating a light yet satisfying meal with bold flavors from garlic and red pepper paste. Garnished with fresh parsley, this dish brings the flavors of the Mediterranean coast to your table.
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Ingredients
4 fennel bulbs, chopped
4 large Vidalia onions, chopped
8 garlic cloves, minced
4 (28 oz) cans crushed tomatoes
4 tablespoons hot red pepper paste
5 oz petite capers
1½ tablespoons salt, plus more to taste
4 pounds spaghetti or linguine
6 pounds catfish fillets
2 tablespoons fresh parsley, chopped
Directions
Begin by bringing a large pot of water to a boil. You will cook the pasta later, so set this aside but keep the water at a rolling boil when ready to use.
In a large heavy-bottomed pot or two large pans (given the volume), combine the chopped fennel and onions over medium heat. Cook for 10–12 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize. Do not add oil; the natural moisture in the vegetables will prevent sticking. If needed, add a splash of water to prevent burning.
Add the minced garlic and stir constantly for 1–2 minutes until fragrant. Be careful not to let the garlic brown.
Stir in the hot red pepper paste and mix thoroughly to coat the vegetables, cooking for another minute to bloom the spices and distribute the heat evenly.
Pour in all four cans of crushed tomatoes, including their juice. Stir well to combine. Bring the mixture to a gentle simmer over medium-low heat and add 1½ tablespoons of salt. Taste and adjust seasoning as needed.
Once the sauce is simmering, add the catfish fillets directly into the tomato sauce in a single layer (or in batches if necessary). The fish should be nestled into the sauce.
Gently simmer the catfish in the sauce for 10–12 minutes, until the fish is opaque throughout and flakes easily with a fork when tested internally (the fish should reach a minimum internal temperature of 145°F). Avoid vigorously stirring, as this will break up the delicate fish into very small pieces; gentle stirring is fine.
Once the catfish is cooked through, add the capers and stir gently to distribute them throughout the sauce. Taste and adjust the salt if needed.
Salt the boiling water well and add the spaghetti or linguine. Cook according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
Divide the cooked pasta among serving bowls or plates. Ladle the fish sauce generously over the pasta, making sure each serving includes flaked catfish, capers, fennel, and onions. Use reserved pasta water to adjust consistency of the sauce if needed.
Garnish each serving with a small amount of fresh chopped parsley and serve immediately.
