| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 8 | Strips bacon | |
| 1 | lg | Onion; diced |
| 4 | Catfish; skinned and cut into chunks | |
| 2 | c | Water |
| 4 | Sprigs parsley; minced | |
| Salt and pepper | ||
| 1 | tb | Butter |
| 2 | tb | Flour |
| 1 | c | Milk or cream |
| 4 | Egg yolks |
INSTRUCTIONS
Fry bacon until crisp. Remove and drain on paper towel. Saute onion in the fat. In a pot, cover fish pieces with water, add parsley, salt, pepper, and simmer until fish is tender, 15 to 20 minutes. Add onions. Melt butter in a saucepan, stir in the flour, and cook 1 minute. Turn off heat, whisk in milk or cream and stir into fish and liquid. Beat egg yolks, add 2 tablespoons of hot liquid to the yolks, then stir all into the soup. Simmer a few minutes. Add crisp bacon, and serve. Serves 3-4. Posted to recipelu-digest Volume 01 Number 628 by "Joe" <Broutek@worldnet.att.net> on Jan 29, 1998
A Message from our Provider:
“Jesus: Gateway to the supernatural”