Ingredients for Catfish Bisque
- Catfish Nuggets
- Garlic Cloves
- Onion
- 2 stalks celery, chopped
- Okra Pods
- Carrot
- Potatoes
- Green Beans
- Corn
- Lima Beans
- 2 tablespoons olive oil
- 2 cups water
- 1 (12-ounce) can evaporated milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- Salt And Pepper
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How to Make Catfish Bisque
- In a large soup pan, heat olive oil over medium heat.
- Add minced garlic, chopped onion, and celery; sauté until onions are translucent, about 5 minutes.
- Stir in carrots and potatoes; add 2 cups of water. Bring to a boil.
- Reduce heat to low and simmer for 15 minutes, or until vegetables are tender.
- Lightly flour the catfish pieces.
- In a separate skillet, brown the catfish in a little olive oil over medium-high heat. Set aside.
- In a small bowl, whisk together 2 tablespoons of flour with a few tablespoons of the evaporated milk to form a smooth paste (roux).
- Pour the roux into the simmering vegetable mixture, stirring constantly until smooth.
- Gradually stir in the remaining evaporated milk.
- Add the browned catfish and ground nutmeg to the soup.
- Season with salt and pepper to taste.
- Continue to simmer gently for 10-15 minutes, allowing the flavors to meld.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
27g
Fat
37g
Carbs
20g
