Catfish Soup

Name: Catfish Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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

"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!"

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

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.
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.

Originally published as Catfish Soup in Country Woman May/June 2004