LAOTIAN CATFISH SOUP
Provided by Julia Reed
Categories soups and stews, appetizer, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Cut the catfish fillets into strips about 1 inch long by 1/2 inch wide, place on a plate, cover with plastic wrap and refrigerate.
- Sautè the garlic, chilies, lime leaves, lemongrass and shallots in the oil in a deep skillet over medium heat until very fragrant, about 5 minutes. Add the chicken broth or water, the lime juice and the galangal if you're using it and heat the mixture to a slow simmer.
- Whisk the peanut butter and 2 tablespoons of the coconut milk in a small bowl until blended and then whisk it into the garlic mixture. Stir in the fish and remaining coconut milk and simmer gently until the fish layers separate when prodded with a fork, about 2 minutes. Stir in fish sauce, basil and cilantro and simmer 2 minutes. Serve immediately, with rice if desired.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 33 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 16 grams, Sodium 1770 milligrams, Sugar 7 grams, TransFat 0 grams
CATFISH SOUP
"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!"
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- 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., 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.
Nutrition Facts :
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