If you want to make a delightful and flavorful soup main dish, try catfish bisque. This dish combines the delicate flavor of catfish with a creamy, savory broth, resulting in a hearty and comforting meal. With its smooth texture and rich taste, catfish bisque is a perfect choice for a special occasion dinner or a cozy family gathering. With a few simple steps and the right ingredients, you can create a delectable catfish bisque that will tantalize your taste buds and leave you craving for more.
Let's cook with our recipes!
CATFISH SOUP
Provided by Alton Brown
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring the dashi to a simmer in a 4-quart saucepan over medium heat. Add the lemongrass, galangal, cilantro, habanero, fish sauce and lime juice and bring the liquid to a simmer. Add the catfish and the coconut milk and cook until the fish is just cooked through, about 4 to 5 minutes. Remove from the heat, ladle into soup bowls and serve immediately.
CRAWFISH BISQUE
This is my Aunt TC's favorite soup, so you know I had to make it for her when I treated her and my mom to a day of pampering. I don't like to waste anything, so I use the crawfish shells to make a rich, flavorful broth for the base of the bisque. After one taste you'll realize it's worth the extra effort!
Provided by Kardea Brown
Categories main-dish
Time 1h15m
Yield 4 to 6 servings (about 6 3/4 cups)
Number Of Ingredients 20
Steps:
- For the crawfish stock: Remove the meat from the crawfish tails and set aside. Place the shells and heads in a large stockpot. Add water to cover. Add the carrot, celery, onion, bay leaves, and thyme sprigs, and bring to a boil over high heat. Reduce the heat to low, and simmer for 30 minutes. Strain, reserving the stock.
- For the bisque: Melt the butter in the oil in a Dutch oven over medium heat. Add the bell pepper, celery, onion, tomato, and Cajun seasoning and cook until softened, about 5 minutes. Stir in the flour and tomato paste and cook until bubbly and beginning to brown, about 2 minutes. Stir in the crawfish stock and sherry and cook until it evaporates, about 1 minute. Stir in the cream and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the soup begins to thicken.
- Use an immersion blender to puree the soup until smooth. Alternatively, use a standard blender and puree in batches. (Be sure to remove the lid cap to allow steam to escape.) Stir in the reserved crawfish meat and cook until heat through, 5 to 10 minutes.
- Divide the bisque between serving bowls and garnish with parsley, if desired.
CATFISH BISQUE
This is my version of a lobster bisque. My Family can not have shellfish, so I switched it to catfish. Might be good with another kind of fish.
Provided by Kim Weimer
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large soup pan.
- Add the olive oil, garlic, onions and celery.
- Saute until onions are translucent.
- Add in the rest of the vegetables and 2 cups of water.
- Bring to a boil.
- Then turn down the heat and let simmer.
- Flour the catfish lightly and brown in a skillet in a little of the olive oil. Set aside.
- Add 2 Tbsp of flour to a little of the evaporated milk.
- Pour into the vegetables and stir.
- Then add the rest of the milk and the catfish.
- Add in the nutmeg.
- Continue simmering for about 20 minutes.
SEAFOOD BISQUE
We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. -Pat Edwards, Dauphin Island, Alabama
Provided by Taste of Home
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.
Nutrition Facts : Calories 169 calories, Fat 6g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 817mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
Tips:
- Use fresh catfish fillets. Fresh catfish fillets will give your bisque a better flavor and texture than frozen fillets.
- Don't overcook the catfish. Overcooked catfish will be tough and dry. Cook it just until it is opaque in the center.
- Use a good quality fish stock. A good quality fish stock will give your bisque a richer flavor. You can either make your own fish stock or use a store-bought stock.
- Add plenty of vegetables. Vegetables add flavor, texture, and nutrients to your bisque. Use a variety of vegetables, such as onions, carrots, celery, and potatoes.
- Season your bisque to taste. Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or white wine for a little extra flavor.
- Garnish your bisque with fresh herbs. Fresh herbs, such as parsley, chives, or dill, will add a pop of color and flavor to your bisque.
Conclusion:
Catfish bisque is a delicious and easy-to-make soup that is perfect for a cold night. It is also a great way to use up leftover catfish. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying bisque that the whole family will enjoy. So next time you're looking for a quick and easy soup recipe, give catfish bisque a try.
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