Recipe by Kim Weimer
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.
Top Review by Calamity-Kate
I'm not sure if this recipe produces what is naturally a very mild bisque, or if the quality of our ingredients wasn't as good as it could have been, but we ended up adding 1/8 of a cup of brandy, 1 teaspoon of Worcestershire sauce and a bay leaf to liven it up a bit, extending the cooking time for thickening purposes. The potatoes soak up the flavour really nicely and I would make this even without the catfish.
- 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
Directions See How It's Made
- 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.