Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Bacon - diced

  2. 1 lb 454g / 16oz Onion - diced (large)

  3. 4 Garlic cloves - minced

  4. 2 Shallots - minced

  5. 1 Celery stalk - diced

  6. 1/2 lb 227g / 8oz Catfish - large diced

  7. 2 cups 474ml Milk

  8. 1 tablespoon 15ml Fish sauce

  9. 1 Bay leaf

  10. 2 oz 56g Butter

  11. 1/2 cup 31g / 1.1oz All-purpose flour

  12. 1 cup 146g / 5.1oz Sweet potato - diced (large)

  13. 1 cup 237ml Heavy cream

  14. 2 tablespoons 30ml Maple syrup

  15. 1 tablespoon 15ml Chopped fresh thyme

  16. 1 tablespoon 15ml Chopped fresh basil

  17. 1 tablespoon 15ml Chopped fresh chives

  18. 1 tablespoon 15ml Freshly-cracked black pepper Salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large soup pot saute bacon until bacon becomes crisp. Add in onions, garlic, shallots and celery. Continue cooking until vegetables become translucent. While the vegetables are cooking, in a large skillet add catfish, fish sauce and bay leaf and enough milk to cover the fish. Reserve remaining milk. Over low heat simmer fish until done. DO NOT OVER COOK. Remove fish from liquid and cool. Reserve liquid and set aside. Once the vegetables become translucent, add in butter and sprinkle in all-purpose flour until it becomes a roux. Cook roux for about three minutes on low to medium heat. Add in diced potatoes, remaining milk, cream and reserved poaching liquid. Continue cooking until soup starts to thicken and potatoes become tender. Add maple syrup, thyme, basil and chives. Season with cracked black pepper and salt. Gently stir in poached catfish and serve. This recipe yields ?? servings.


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