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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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My soup makes a very appetizing meal for two, writes Ruby Williams from Bogalusa, Louisiana. I don't care for leftovers, and this recipe makes just enough. It's a hit at my house! Ingredients:
1 large onion, chopped |
1/4 cup chopped celery |
4 garlic cloves, minced |
2 teaspoons vegetable oil |
1-1/2 cups chopped, seeded and peeled tomatoes |
1 cup water |
2 bay leaves |
1 strip orange peel (about 2 inches x 1 inch) |
1 tablespoon minced fresh parsley |
3/4 to 1 teaspoon salt |
1/4 teaspoon dried thyme |
1/8 teaspoon coarsely ground pepper |
dash cayenne pepper |
1 catfish fillet or firm whitefish of your choice (about 1/2 pound), cubed |
Directions:
1. In a saucepan, saute the onion, celery and garlic in oil for 3 minutes (some onion pieces will be lightly browned). Stir in the tomatoes, water, bay leaves, orange peel, parsley, salt, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Stir in catfish; return to a boil. Reduce heat; cover and simmer for 5 minutes or until fish is tender. Discard bay leaves and orange peel. Yield: 2 servings.
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