Catfish Bisque
Dive into a bowl of creamy, flavor-packed indulgence with this Catfish Bisque, a comforting seafood soup that combines tender, flaky catfish with a medley of aromatic vegetables and warming spices. This Southern-inspired recipe starts by sautéing onion, celery, carrot, and garlic in a luscious mix of olive oil and butter, enhanced with paprika and cayenne for a subtle kick. A velvety base of seafood stock and heavy cream is infused with bay leaf, creating a rich, satisfying broth that perfectly complements the delicate catfish fillets. With a splash of bright lemon juice and a sprinkle of fresh parsley, this bisque is both elegant and deeply satisfying. Ready in under an hour and perfect for weeknight dinners or special occasions, Catfish Bisque is a must-try for seafood lovers seeking a taste of culinary comfort.
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Recipe Information
Ingredients
- 1 pound catfish fillets
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery stalks, finely chopped
- 1 carrot, finely grated
- 2 cloves garlic cloves, minced
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 2 tablespoons all-purpose flour
- 3 cups seafood or chicken stock
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the catfish fillets and pat them dry with paper towels. Cut the fillets into bite-sized pieces and set aside.
In a large pot, heat the olive oil and butter over medium heat until melted and bubbling.
Add the chopped onion, celery, grated carrot, and minced garlic to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the paprika and cayenne pepper, cooking for 30 seconds to bloom the spices.
Sprinkle the flour over the vegetables, stirring well to combine. Cook the mixture for 1-2 minutes to remove the raw flour taste.
Gradually add the seafood or chicken stock, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Add the bay leaf, salt, and black pepper to the pot. Reduce the heat to medium-low and let the soup simmer for 15 minutes to develop the flavors.
Carefully add the catfish pieces to the pot. Simmer for an additional 10 minutes, or until the fish is tender and flakes easily with a fork.
Stir in the heavy cream and lemon juice, cooking for 2-3 minutes until heated through. Adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf from the pot and discard. Ladle the bisque into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.7 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
