Catfish soup

Yield: 1 Servings

Measure Ingredient
8 \N Strips bacon
1 large Onion; diced
4 \N Catfish; skinned and cut into chunks
2 cups Water
4 \N Sprigs parsley; minced
\N \N Salt and pepper
1 tablespoon Butter
2 tablespoons Flour
1 cup Milk or cream
4 \N Egg yolks

Fry bacon until crisp. Remove and drain on paper towel. Saute onion in the fat. In a pot, cover fish pieces with water, add parsley, salt, pepper, and simmer until fish is tender, 15 to 20 minutes. Add onions. Melt butter in a saucepan, stir in the flour, and cook 1 minute. Turn off heat, whisk in milk or cream and stir into fish and liquid.

Beat egg yolks, add 2 tablespoons of hot liquid to the yolks, then stir all into the soup. Simmer a few minutes. Add crisp bacon, and serve. Serves 3-4.

Posted to recipelu-digest Volume 01 Number 628 by "Joe" <Broutek@...> on Jan 29, 1998

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