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Cheesy Catfish Chowder
3/4 pound catfish fillets -- in bite size pieces farm-raised
2 1/2 cups hot water
1 fish-flavored bouillon cube
vegetable cooking spray
1 1/2 cups chopped onion
1 1/2 cups potatoes -- peeled/diced
1 cup sliced celery
1/2 cup sliced carrots
2 cups skim milk
3 tablespoons cornstarch
1 tablespoon minced fresh parsley
2 tablespoons dry sherry
1/8 teaspoon white pepper
1 cup mozzarella cheese, part skim milk -- shredded/4 oz.
celery leaves -- optional
Rinse fillets under cold water, pat dry. Combine water and bouillon cube in a medium bowl; stir until dissolved. Coat a Dutch over with cooking spray; place over Medium heat until hot. Add onion; saute 5 minutes. Add bouillon, potatoes, celery and carrots; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until vegetables are tender.
Combine fillets, milk and next 4 ingredients in a medium bowl; add to vegetable mixture, stirring well. Return mixture to a boil, and cook, uncovered, 1 minute, stirring constantly, until mixture thickens and fish flakes easily. Remove from heat; add cheese; stir until cheese melts. Garnish with celery leaves, if desired.
Yield: 8, one cup servings.