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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.

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Calamity-Kate May 08, 2011

Delicous! My only suggestion is to make sure you stir often while it is simmering. Also, I would rather chop the potatoes instead of dicing. Otherwise, this was just delicous. Reminded me very much of clam chowder, creamy and yummie.

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Alex Salzmann April 23, 2003

I did not use a catfish...I used something else but I forget what!! Everything else I did to the letter. I thought it was very good, I'm a big fan of lobster bisque. I'm not sure why the other person only left 3 stars if she thought it was great. Anyway, this is a less exspensive way to make bisque. Thanks!

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Kiss*My*Tiara October 28, 2002

I tried this with the vegetables I had on hand - I left out the beans and okra and used a little bit of zucchini. It turned out great, even according to a couple of construction workers. I'm going to try it without browning the catfish next time.

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Mary Anne from Kansas October 14, 2002
Catfish Bisque