Catfish Soup Recipe

Publisher Photo
"My soup makes a very appetizing meal for two," writes Ruby Williams from Bogalusa, Louisiana. "I don't care for leftovers, and this recipe makes just enough. It's a hit at my house!"
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 2 servings

Ingredients

  • 1 large onion, chopped
  • 1/4 cup chopped celery
  • 4 garlic cloves, minced
  • 2 teaspoons vegetable oil
  • 1-1/2 cups chopped, seeded and peeled tomatoes
  • 1 cup water
  • 2 bay leaves
  • 1 strip orange peel (about 2 inches x 1 inch)
  • 1 tablespoon minced fresh parsley
  • 3/4 to 1 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon coarsely ground pepper
  • Dash cayenne pepper
  • 1 catfish fillet or firm whitefish of your choice (about 1/2 pound), cubed

Directions

  1. In a saucepan, saute the onion, celery and garlic in oil for 3 minutes (some onion pieces will be lightly browned). Stir in the tomatoes, water, bay leaves, orange peel, parsley, salt, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  2. Stir in catfish; return to a boil. Reduce heat; cover and simmer for 5 minutes or until fish is tender. Discard bay leaves and orange peel. Yield: 2 servings.
Originally published as Catfish Soup in Country Woman May/June 2004, p37

Reviews for Catfish Soup

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT