Catfish Bisque

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.

Ingredients Nutrition


  1. In a large soup pan.
  2. Add the olive oil, garlic, onions and celery.
  3. Saute until onions are translucent.
  4. Add in the rest of the vegetables and 2 cups of water.
  5. Bring to a boil.
  6. Then turn down the heat and let simmer.
  7. Flour the catfish lightly and brown in a skillet in a little of the olive oil. Set aside.
  8. Add 2 Tbsp of flour to a little of the evaporated milk.
  9. Pour into the vegetables and stir.
  10. Then add the rest of the milk and the catfish.
  11. Add in the nutmeg.
  12. Continue simmering for about 20 minutes.

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