RCI-SP.002.0087.001
Delta Bisque
A Catfish recipe.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- + 1 tablespoon butter⅓ cup
- green onions3 unitchopped
- celery ribs2 unitfinely chopped
- ⅓ cup
- U.S. farm-raised catfish fillets2 unitcut into 1-inch pieces
- 4 cups
- 1 cup
- 1 teaspoon
- 1 tablespoon
- 1 unit
- 1 tablespoon
- 1 teaspoon
Method
1
Melt butter in a large saucepan or soup pot over medium heat. Add chopped green onions and celery, stirring occasionally until softened, about 3-4 minutes.
2
Sprinkle all-purpose flour over the softened vegetables and stir constantly to create a roux, cooking for 1-2 minutes until lightly golden.
3
Gradually pour in the milk while stirring continuously to prevent lumps from forming. Add the bay leaf and bring the mixture to a gentle simmer.
5 minutes
4
Place the catfish pieces into the simmering milk mixture and cook until the fish is opaque and flakes easily, approximately 8-10 minutes.
5
Stir in the heavy cream and tabasco sauce, combining thoroughly. Adjust seasoning by adding salt to taste.
6
Simmer the bisque for an additional 3-4 minutes to allow flavors to meld, then remove the bay leaf.
7
Ladle the hot bisque into serving bowls and garnish with chopped fresh parsley and fresh chives. Serve immediately.