Catfish Bisque Recipe #16007
This is my version of a lobster bisque. My Family can not have shellfish, so I switched it to catfish. Might be good with another kind of fish.
by Kim Weimer
1 hour | 30 min prep
SERVES 4
- 1 lb catfish nuggets, skinned
- 2 garlic cloves, minced
- 1 large onion, diced
- 2 stalks celery, diced
- 3 okra pods, sliced
- 1 cup sliced carrot
- 2 large potatoes, diced
- 1 cup green beans
- 1/2 cup corn
- 1/2 cup lima beans (optional)
- 4 tablespoons olive oil
- 2 cups water
- 1 (12 ounce) can evaporated milk
- 4 tablespoons flour
- 1/2 teaspoon nutmeg
- salt and pepper
- In a large soup pan.
- Add the olive oil, garlic, onions and celery.
- Saute until onions are translucent.
- Add in the rest of the vegetables and 2 cups of water.
- Bring to a boil.
- Then turn down the heat and let simmer.
- Flour the catfish lightly and brown in a skillet in a little of the olive oil. Set aside.
- Add 2 Tbsp of flour to a little of the evaporated milk.
- Pour into the vegetables and stir.
- Then add the rest of the milk and the catfish.
- Add in the nutmeg.
- Continue simmering for about 20 minutes.
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5 stars