Yield: 1 Servings
|8 \N||Strips bacon|
|1 large||Onion; diced|
|4 \N||Catfish; skinned and cut into chunks|
|4 \N||Sprigs parsley; minced|
|\N \N||Salt and pepper|
|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