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