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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
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:
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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