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Add a photoMY DAD USED TO MAKE THIS WHEN I WAS A CHILD AND IT WAS SO GOOD. I STILL MAKE IT A FEW TIMES A YEAR. . I HOPE U ALL WILL AGREE AFTER TRYING IT.
Ingredients
- 1TBSP UNSALTED BUTTER, 3 TBSP BACON FAT,1 LARGE ONION FINELY DICED, 1 SHALLOT FINELY DICED
- 3 CLOVES GARLIC MINCED,1TSP DRIED THYME, 1 TSP SALT
- 1 MEDIUM CARROT PEELED AND THINLY SLICED, 8 SMALL
- NEW POTATOES SLICED 1/3 THICK , 2 RIPE SMALL TOMATOES
- PEELED SEEDED AND CHOPPED(1 CUP), 1/2 CUP DRY WHITE
- WINE, 8 CUPS WATER, 2LBS CATFISH FILLETS CUT IN TO 1 1/2
- INCH PIECES. SALT AND FRESHLY GROUND BLACK PEPPER
- 3 TBSP FINELY SNIPPED PARSLEY, 4 GREEN ONIONS OR SCALLIONS WHITE, AND 2 INCHES OF THE GREEN VERY
- THINLY SLICED.
Directions
- HEAT BUTTER AND BACON FAT IN A HEAVY SAUCE PAN UNTIL
- FOAMY, ADD THE DICED ONION AND SHALLOT AND COOK
- STIRRING OFTEN OVER MEDIUM HEAT FOR 5 MINUTES, TOSS
- THE GARLIC AND THE THYME AND SALT INTO THE PAN AND COOK FOR 5 MINUTES LONGER , ADD THE SLICED CARROTS AND POTATOES AND COOK STIRRING OFTEN FOR 5 MINUTES ADD THE CHOPPED TOMATOES WHITE WINE AND WATER AND BRING TO A SIMMER, COOK AT A SIMMER SKIMMING THE SURFACE OCCASIONALLY UNTIL THE POTATOES AND CARROTS ARE TENDER ABOUT 15 MINUTES. WHILE THE SOUP IS SIMMERING, SEASON THE CATFISH PIECES LIBRALLY
- WITH SALT AND PEPPER, WHEN POTATOES ARE TENDER ADD THGE SEASONED CATFISH PARSLEY AND SCALLIONS TO THE POT AND COOK PARTICALLY COVERED AT A VERY LOW SIMMER FOE 5 MINUTES, TASTE CAREFULLY FOR SEASONINGS ADDING MORE SALT AND FRESHLY GROUND PEPPER AS NEEDED.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 8 servings | |
| Calories 232 | |
| Calories from Fat 13 | 6% |
| Total Fat 1.51g | 2% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 19mg | 1% |
| Potassium 388mg | 11% |
| Total Carbs 11.71g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.47g | 2% |
| Protein 0.85g | 1% |
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