| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Dujour10 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Bacon; diced |
| 1 |
lg |
Onion; diced |
| 4 |
|
Cloves garlic; minced |
| 2 |
|
Shallot; minced |
| 1 |
|
Stalk celery; diced |
| 1/2 |
lb |
Catfish; large diced |
| 2 |
c |
Milk |
| 1 |
tb |
Fish sauce |
| 1 |
|
Bay leaf |
| 2 |
oz |
Butter |
| 1/2 |
c |
All purpose flour |
| 1 |
lg |
Sweet potato; diced |
| 1 |
c |
Heavy cream |
| 2 |
tb |
Maple syrup |
| 1 |
tb |
Thyme; chopped |
| 1 |
tb |
Basil; chopped |
| 1 |
tb |
Chives; chopped |
| 1 |
tb |
Cracked black pepper |
|
|
Salt to taste |
INSTRUCTIONS
FOR THE CHOWDER
In a large soup pot saute bacon until bacon becomes crisp. Add in
onions, garlic, shallots and celery. Continue cooking until
vegetables become translucent.
While the vegetables are cooking, in a large skillet add catfish, fish
sauce and bay leaf and enough milk to cover the fish. Reserve
remaining milk. Over low heat simmer fish until done. DO NOT OVER
COOK. Remove fish from liquid and cool. Reserve liquid and set aside.
Once the vegetables become translucent, add in butter and sprinkle in
all purpose flour until it becomes a roux. Cook roux for about three
minutes on low to medium heat.
Add in diced potatoes, remaining milk, cream and reserved poaching
liquid. Continue cooking until soup starts to thicken and potatoes
become tender. Add maple syrup, thyme, basil and chives.
Season with cracked black pepper and salt. Gently stir in poached
catfish and serve.
CHEF DU JOUR SHOW #DJ9485 BROTHERS RATHBUN
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