4 c. chicken broth
1/2 c. dry white wine
2 tbsp. white vinegar (optional)
3 tbsp. coarsely chopped parsley
1/2 tsp. dill
3 slices lemon
1/4 tsp. salt
4 lbs. catfish fillets
Fresh coarsely ground pepper to taste
1/2 c. melted butter

Bring the first 7 ingredients to a boil (everything except the catfish, pepper, and butter). Put the catfish in the liquid and let simmer for 8 minutes. Do not overcook. Serve with melted butter and pepper.