Manhattan Catfish Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Well I am still working my way though 40lb of catfish fillets. As such I am trying some different stuff that I might not normally fix with catfish. After all you have fried, baked, broiled, stew, gumbo and some others. Read more . I found a recipe for Manhattan catfish chowder. Lura says it tastes 100% better then it smells, now I thought it smelled good. Actually it is a very good dish, serve with some crusty French bread and you are all set. The picture is Manhattan Kansas. I figure since it is not clam but catfish might as well go with a city that has catfish! This is from the Catfish institute. Now I don't know about you but a catfish in a cap and gown? That seems a bit over board to me. I did not think that catfish went to schools. I know other fish do but I always figured they were more solitary. Then again they are bottom feeders so I guess law school is an option. Ingredients:
1 pound catfish fillets, cut into bite-size pieces |
2 tablespoons olive oil |
1 teaspoon minced garlic |
1/4 cup diced onion |
1 can (1 pound) diced tomatoes, with oregano and basil added |
pinch cayenne pepper, or more to taste |
1/2 cup dry white wine |
1 cup reduced sodium chicken broth, diluted with 2 cups water |
2 tablespoons minced parsley |
1/4 cup fresh grated parmesan cheese |
Directions:
1. In a large heavy saucepan, heat the olive oil over moderate heat; add the garlic and onion; sauté until golden.
2. Add tomatoes, cayenne pepper and wine. Cook, uncovered, for 10 minutes.
3. Add the diluted broth, cover and bring to simmer — about 3 minutes.
4. Mix in the Catfish and cook, uncovered, 7 minutes longer.
5. Ladle into bowls and sprinkle with parsley and grated Parmesan cheese.
6. Serves 4.
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