WP. Uses fresh vine-ripened tomatoes, catfish, cream...
Ingredients
3 tablespoons unsalted butter
1 large sweet onion, diced
4 ripe tomatoes, peeled and chopped
3/4 cup chicken broth, preferably no-salt-added
1/2 teaspoon ground cumin
1/4 teaspoon fine salt, plus more to taste
1 cup heavy cream
1 pound skinned catfish fillets
Chopped fresh flat-leaf parsley, for garnish (optional)
Instructions
1. In a large saucepan or Dutch oven over medium-high heat melt the butter. Add the onion and cook, stirring occasionally, until it starts to soften, about 3 minutes.
2. Stir in the tomatoes, broth, cumin and salt, and bring to a boil. Reduce the heat to medium-low and cook until slightly thickened, about 10 minutes. Whisk in the heavy cream until incorporated. (If the sauce seems too dry, add water 1 tablespoon at a time to get the desired consistency.) Taste, and season with more salt, if desired.
3. Add the fish fillets and turn them over to coat; the fish should be immersed in the sauce. Cover and cook until the fish flakes easily under the tines of a fork, 5 to 6 minutes.
4. Divide the fillets among individual plates. Spoon the sauce over each portion, sprinkle with parsley, if using, and serve.