Catfish Soup
Country Woman
"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!"
SERVINGS: 2
CATEGORY: Soup
METHOD:
TIME: Prep: 10 min. Cook: 30 min.
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. Yield: 2 servings.
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