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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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ministronee, minny stroony, What the hell do you call this stuff? That sounds like eyetalyan to me! Sorry I was channeling my father in law for a minute there. He was a good guy, who worked hard all his life and was able to support a family of five with less than an eighth grade education. Read more . He was about as country as you could get without hearing banjoes. We are still trying to wade through those 40 lbs of cat fish we bought a while ago. Finding new and different ways to fix all that damn fish. I know that is not that much fish it is only 20 lb per person. So as I said we are still wadding through it. This recipe came from the Farm raised cat fish web site. If you are ever in a dilemma on how to fix catfish try them. Ingredients:
1 tablespoon canola oil |
1 pound catfish fillets, cut into 1-in pieces |
1/2 teaspoon garlic powder |
1/2 teaspoon italian seasoning |
one 32-oz carton creamy tomato soup |
one 6-oz bag prewashed baby spinach (about 4 packed cups) |
1 can rinsed red kidney beans |
1 cup dried rotini pasta |
1/4 cup parmesan cheese |
Directions:
1. Heat the oil in a large saucepan or Dutch oven over medium-high heat..
2. Add the catfish, garlic powder, and Italian seasoning.
3. Cook, stirring frequently, for about 3 minutes..
4. Stir in the tomato soup and spinach. (It may seem like a lot of spinach, but it will quickly cook down.), and beans.
5. Bring to boil..
6. Add the rotini and cook at a low boil, uncovered, stirring occasionally, until pasta is done (15 to 20 minutes)..
7. Serve in individual bowls and top with Parmesan cheese.
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