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Curried Fish Soup
1 lb Catfish fillets; cut in 1/2" chunks
1/2 c Celery; chopped
1/2 c Carrot; chopped
1/2 c Onion; chopped
1 ts Olive oil
2 ts Curry powder
2 c Chicken bouillon
1 1/2 c Skim milk
4 ts Cornstarch
In a 3-quart saucepan, saute the chopped vegetables in olive oil, along
with the curry, until tender. Add the bouillon and bring to a near boil.
Add the fish and let simmer until it flakes easily, about 15 minutes. In
the meantime, stir the cornstarch into the milk until it is dissolved, and
add to the soup when the fish is ready. Cook and stir until bubbly.